Using a sharp knife, split the tails lengthwise down the
center on the shell side of the lobster, Keeping the shells
intact, loosen the tail meat from the shell for ease of eating
once cooked.
Prepare the stuffing- melt the butter in a skillet over medium
heat. Add the onion, and saute until soft. Stir in the chopped
parsley, seafood seasoning and lemon juice. Remove the pan
from the heat and let cool. Gently stir in the cracker crumbs.
Prepare the lobster tails- Spoon the stuffing into the lobster
tails and refrigerate until ready to bake. Preheat oven to 425
degrees. Bake stuffed lobster tails until the stuffing is crisp
and golden, about 15 minutes. Serve with lemon wedges and
melted drawn butter.
Originally Submitted
1/22/2018
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