Miss Kardea Brown's Crab-Stuffed Lobster Tails with Blender Bernaise, as seen on Delicious Miss Brown, Season 7.
Recipe courtesy of Kardea Brown

Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce

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  • Level: Intermediate
  • Total: 55 min (includes cooling time)
  • Active: 45 min
  • Yield: 6 servings; 1 cup sauce
Nothing makes me feel more fancy than lobster, and these lobster tails—stuffed with a crab cake mix—are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right—I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!



Blender Béarnaise Sauce:


  1. For the lobster: Preheat the oven to 425 degrees F.
  2. Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
  3. Combine the butter and lemon zest in a bowl. Set aside.
  4. Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
  5. Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
  6. Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
  7. Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
  8. Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
  9. Serve the béarnaise sauce with the lobster tails.