Directions:

2 large (blank)s lobster tails, split along the center top
2 teaspoons butter, melted
15 eaches buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

Preheat oven to 425 degrees F (220 degrees C).

Step 2
Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.

Step 3
Brush each portion of tail meat with 1 teaspoon melted butter.

Step 4
Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.

Step 5
Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.

Step 6
Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).