2 LIVE, EACH ABOUT 1-1/2 POUNDS
FINELY CHOPPED (ABOUT 1 MEDIUM), 1 CUP
2 TBSP., FINELY CHOPPED
2 CUPS (ABOUT 3 OUNCES), CRUMBLED
In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.
Step 2: To prepare the stuffing:
Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes. Serve with lemon wedges.