1. Preheat oven to 425 degrees.

Prepare Crab Stuffing

1. In a large bowl, combine crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning.
2. Set aside for later.
3. Prepare garlic butter Sauce
4. In skillet, heat together butter and olive oil and sauté garlic.
5. Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
6. Set aside for later.

Cut Lobster Tail

1. With a sharp knife or kitchen shears, cut completely through Maine lobster tail from base of flippers to the top. Do not cut through flippers.
2. Break open last shell segment closest to the tail and roll the two sides outward to open lobster.
3. Remove vein. If necessary, use a pan of ice water to remove veins from the meat.
4. Gently lift meat from shell leaving meat attached at tail end. This keeps meat from sticking to shell when cooked and makes it easier to eat.
5. Place meat back into shell.
6. Repeat with other lobster tails.

Stuff Lobster Tail

1. Place Maine tails in a square glass baking dish or on a baking sheet.
2. For each tail, split crab stuffing into four equal portions. and shape stuffing in an oval shape similar to the opening between the two halves of the tail.
3. For each tail, gently place stuffing on the opening from tail to end, having it sit up a little, and keeping the stuffing off the lobster meat. Do not press stuffing into the cavity.
4. For each tail, brush stuffing and lobster meat evenly with garlic butter.
5. For each tail, split cheese into four equal portions and place the Monterey Jack cheese on top of the stuffing only, ensuring that the lobster and stuffing are evenly covered.

Bake Lobster Tail

1. 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).
2. Serve with melted butter and lemon