Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).

Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.

Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.

Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn’t fall off.

Bake in the preheated oven until 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).