Roasted Stuffed Lobster Tails

Name: Roasted Stuffed Lobster Tails
Yield: Serves 4
Ingredients: 6 tablespoons, unsalted butter, divided; ½ cup, panko bread crumbs; 2 , celery rib, chopped fine; 1 , shallot, minced; ¼ teaspoon, table salt; 3 tablespoons, dry sherry; 8 ounces, extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and chopped; ¼ cup, chopped fresh parsley; 1½ teaspoons, grated lemon zest, plus lemon wedges for serving; 4 (5- to 6-ounce), lobster tails

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Fish & Seafood

Classic as it may be, boiling fresh lobster isn't the only way to cook it.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

Roasting heightens and concentrates lobster's delicate flavor so it's as rich as its notoriety implies. We chose to stuff readily available tails (often sold frozen) before roasting for extra richness and an upscale presentation. Tails turn...

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