1 cup butter melted 4 teaspoons lemon juice 2 teaspoons rosemary dried, crushed 1/2 cup bread crumbs 4 lobster tails meat removed and cut in 1-inch cubes, shells reserved Lemon wedges Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE! Baked Lobster

This recipe can be made in 30 minutes or less, and it is not one of Rachel Ray's recipes.

Remove the meat from the cooked lobster tails and combine with dry bread crumbs, butter, Worcestershire sauce and salt. Fill the tails with the stuffing. Place in a foil lined baking pan and bring the edges of the foil over the tails.

Baked stuffed lobster is a classic dish that was served at many fine hotels. In Stuffed Maine Lobster Tails, the Maine lobster is partially cooked, the lobster meat combined with cracker crumbs and Maine shrimp, then stuffed back into the tail and baked. Prepare this dish early in the day, then bake

Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail.

Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail. Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25