Preheat oven to 400°F. Prepare a baking sheet or dish with cooking spray or parchment paper.
Lay both cod filets on a baking sheet or in a baking pan. Season the cod fillets with salt and pepper. Bake for 5 minutes. Remove and set aside.
Meanwhile, in a small mixing bowl, combine the butter, cracker crumbs, mayonnaise, paprika, salt and pepper. Mix to combine, then add lobster meat and coat.
Gently spoon lobster mix on top of the par-cooked cod fillets. Return to the oven and bake for an additional 10 minutes or until top is browned.
Remove and top with prepared beurre blanc sauce.
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Notes
Broil Method- Preheat the broiler and position a rack 5-6 inches from the heating element. Place lobster tail, which the tail cut down the center and meat exposed, onto a heavy duty baking sheet. Baste it with olive oil to prevent it from drying out. Broil for 5-7 minutes until the meat is no longer translucent and the internal temperature of it is 140-145°F. Generally, broilers are between 525-550°F, unless you have a commercial oven like mine that goes up to 1850°F. Times can vary greatly, so keep an eye out!
Baking Method- Preheat oven to 350°. Place the lobster on a baking sheet and baste with oil. Cook for 12-15 minutes or until the meat is no longer translucent and the internal temperature of it is 140-145°F.
Steaming Method- Bring 1 inch water to a boil in a medium saucepan with a tight-fitting lid and the correct size to fit a steamer basket. When the water begins to boil, place tails, cut and meat side up, in the steamer basket for 5-6 minutes or until the meat is no longer translucent and the internal temperature of it is 140-145°F.
Already Cooked Method- Ask the seafood counter to do it for you.