Reviewed: May 25, 2012

Four stars, and darned near five! I baked these, 425 degrees, about 15 minutes, using the four (6 ounce) tails as directed. They were tender, sweet and moist - perfectly done. I highly recommend cold water tails rather than warm if possible. The crab meat filling seemed like it could use a little spunk, so I used about 2 T. of chopped red bell pepper instead of celery and I believe that was a positive change and contribution. I also added about another 2 T. of melted butter to ensure the topping would be sinfully rich and moist. With my usual consideration of Hubs' sensitive innards, I omitted the cayenne pepper, choosing a few grinds of freshly ground pepper instead. For the bread crumbs I crushed some crostini and added a little Parmesan cheese. Bottom line? This was excellent - not "overworked and overdone." When you're paying big bucks for jumbo lump crabmeat and lobster tails, you want to taste THAT, not a bunch of other stuff.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 26, 2009

This is a great way to jazz up your lobster tail. I read other reviews and decided to broil lobster breifly before adding stuffing to make sure the lobster did get thoroughly cooked. I then added sesoned stuffing to lobster and broiled until stuffing was cooked. Only takes 4-9 minutes. Very quick, very good, and very easy. Great recipe.

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Reviewer:

Dack

Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA

Reviewed: Jun. 16, 2008

Delish stuffing! I didn't grill it, I baked it at 400 degrees for 20 minutes.I'll probably use this stuffing in other dishes like...stuffed shrimp, mushrooms and in puffed pastry as an appy.Sooo good!!!

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Feb. 28, 2005

The crab stuffing was awesome. I am going to use it often. Plan to make Filet Mignon stuffed with crab and this recipe will be perfect.

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8 users found this review helpful

Reviewer:

DWILLE

Reviewed: Feb. 15, 2005

The only reason this gets a 3 is because I change a few things so a 1/2 wouldn't be fair. First, the cayanne was overpowering, and we couldn't taste the crab! I dont like celery, so I used celery salt instead..always a good substitute. Then, the lobster cooked unevenly and the stuffing was burned on top and still cold on bottom. I don't have a grill, so I baked it at 425 F for 20 mins (this cooking method was from another recipe). When we spraped the stuffing off and dipped the lobster in lemon garlic butter, it was great! But that was plain lobster, w/o the wierd stuffing. I would recomend using fewer spices if you want to be able to taste the crab, and if you're a spicy whimp like me. The worst part.....the lobster tails took me 1/2 hr to cut opn two!!! sooooo much hard work.

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Reviewer:

ANNERSBANANERZ

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

Reviewed: Feb. 13, 2005

My God these were delicious!!! My husband amde these tonight and followed the recipe exactly...they were so good!

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6 users found this review helpful

Reviewer:

JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Woodcliff Lake, New Jersey, USA

Reviewed: Dec. 28, 2004

I spent a fortune on the lobster and this was awful.

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Reviewer:

OLJJ

Reviewed: Aug. 15, 2004

Delicious. Had 4 small lobster tails -- single batch of stuff was more than sufficient. Cooking time seemed perfect as well.

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Reviewer:

Kristen

Cooking Level: Intermediate

Reviewed: Nov. 9, 2003

WOW! This was SO good! I didn't have any breadcrumbs around, so I ground up some cheddar chex mix (delicious!). I also doubled the stuffing. If you double the stuffing, I would actually suggest baking the lobster for a few minutes first, and then putting the stuffing on top for the last 5 minutes or so... our stuffing started to burn (I actually took it off the lobster in the middle of cooking, and then put it back on towards the end) It looked so fancy! Try this! You won't be disappointed!

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11 users found this review helpful