Shrimp-Stuffed Lobster Tails
Shrimp-StuffedLobster Tails
Prep: 25 mins
Cook: 20 mins
1/2 lb. large raw shrimp 1 large lemon, zested and juice
(20 to 30), peeled, deveined,
tails removed
2 (1-lb.) lobster tails, 1/3 cup Marsala or sherry
thawed if frozen
1 tbsp. olive oil 3 tbsp. finely chopped fresh
tarragon, diveded
1 large shallot, finely 4 tbsp. butter, cut into pieces
chopped
1/3 cup grated parmesan
1. Cut shrimp in half lengthwise; set aside. Bring a large pot of water to boiling; add lobster tails. Cook 4 to 6 minutes or just until shells turn red. (Do not overcook.) Transfer tails to a large bowl of ice water; let stand 3 minutes. Drain tails. Using poultry shears, cut lobster tails in half lengthwise. Remove lobster meat from shells; reserve shells. Coarsely chop lobster meat and place in a large bowl.
2. In a large skillet heat oil over medium-high heat. Add shallot; saute 2 minutes or until softened. Add shrimp, lemon zest and lemon juice to skillet; cook and stir 1 to 2 minutes or until shrimp begins to turn pink. Add Marsala and 2 tablespoons of the tarragon; cook and stir 1 to 2 minutes. Remove from heat; season with salt and pepper to taste. Using a slotted spoon, transfer shrimp to bowl with lobster, reserving liquid in skillet.
3. Preheat broiler to high. Return skillet to medium-high heat; add butter and remaining 1 teaspoon tarragon. Cook and stir 3 to 5 minutes or until thickened to desired consistency.
4. Add Parmesan to lobster mixture; toss gently to combine. Spoon lobster mixture evenly into each half-shell; place shells on a rimmed baking sheet. Pour sauce evenly over shells. Broil 1 to 2 minutes or until cheese just begins to melt. Transfer to a platter, and serve.