Fresh Seafood & A new Stuffed Lobster Recipe! – 2/13

Good afternoon everyone!

In the case this weekend we have:
Fresh Black Cod, Dungeness Crab, Lobster Tails, Willapa Bay Mussels, Manila Clams, & Oysters, Pacific Cod, Sea Scallops, Yellowfin Tuna, Raw & Cooked 16-20ct. Prawns.

Jan will be sampling the Menage a Trois Prosecco today, so be sure and stop in around 3PM again!

Crab Stuffed Lobster Tails

Crab-stuffed Lobster Tails
Prep time
Cook time
Total time
Lobster tails with a NE styled crab and cracker stuffing, serve with a bit of lemon and dinner rolls for a great meal.
Recipe type: Main, Seafood
Cuisine: American
Serves: 2
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground white pepper, or to taste
  • ¼ cup clarified butter
  • 1 tablespoon chopped fresh parsley leaves
  • 1 clove garlic, minced
  • 1 teaspoon seafood seasoning such as Old Bay
  • 1 Crab (or ½ Cup Crab Meat)
  • 2 Lobster Tails, split along the center on top.
  • 15 buttery round crackers, crushed (Such as Ritz)
  • 2 teaspoons butter, melted
  1. Preheat oven to 425F.
  2. Pull the edges of the split lobster shells apart, gently lifting the tail meat to rest above the shells.
  3. Place the prepared lobster tails on a baking sheet.
  4. Brush each tail meat with 1 teaspoon melted butter.
  5. Lightly mix the crushed crackers, crabmeat, ¼ cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  6. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  7. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes.
  8. A thermometer inserted into the thickest part of the lobster tail should read 145F.