Easy (Out Of Shell) Stuffed Lobster Tails

Instructions

1. Preheat oven to 425°F.
2. Remove lobster meat from shells by cutting soft underside of shells with scissors; pull meat out and discard shells.
3. Cut underside of lobster meat lengthwise, but not all the way through, then spread tails out to form a pocket for stuffing.
4. Place in a shallow baking pan, cut side up, and season with salt and pepper.
5. Cut or tear baguette into 1 inch pieces and place in blender or food processor and pulse to make 2 cups of fresh crumbs.
6. Add 2 tablespoons of butter (softened), minced garlic and lemon zest; pulse to blend.
7. Add parsley, lemon juice, salt and pepper; pulse on/off a few times to mix gently. Do not over mix.
8. Spoon 1/4 stuffing mixture into each lobster tail, then drizzle 6 tablespoons of melted butter evenly over tops.
9. Bake 15 minutes or until lobster meat reaches an internal temperature of 140°F.
10. Carefully lift lobster tails from pan onto serving plates with a spatula. Serve with lemon wedges and melted butter.