Ingredients:

  • 4 cold-water lobster tails (6 oz each)
  • 8 oz lump crab meat
  • 4 tbsp unsalted butter, melted
  • 2 tbsp mayonnaise
  • 1 large egg, beaten
  • 1 tsp Old Bay Seasoning
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp green onions, minced
  • 1 cup unsalted butter, melted and simmering hot
  • 3 large egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh tarragon, minced
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions:

  1. Use kitchen shears to cut straight down the center of the top shell of each lobster tail. Gently pry the shell open and lift the lobster meat upward, resting it on top of the shell. Brush the meat lightly with a small amount of melted butter.
  2. In a mixing bowl, gently fold together the lump crab meat, beaten egg, mayonnaise, Old Bay, parsley, and green onions using a spatula to keep crab lumps intact.
  3. Mound the crab stuffing mixture generously on top of the lobster meat, pressing slightly to secure it.
  4. Place lobster tails on a baking sheet and bake at 425°F (218°C) for 12–15 minutes until the stuffing is mahogany-gold and the lobster meat is opaque white.
  5. To make the Bearnaise, combine egg yolks, white wine vinegar, tarragon, lemon juice, and salt in a high-speed blender. Blend until smooth.
  6. With the blender running on low, slowly drizzle in the simmering hot melted butter in a thin, steady stream until a thick, stable emulsion forms.