Crab Stuffed Lobster Tails Recipe

Crab Stuffed Lobsters

These crab stuffed lobsters are a beautiful seafood dinner with a true wow factor. Tender lobster tails are topped with a flavorful crab mixture, brushed with butter, finished with crisp panko bread crumbs, and baked until the tops are golden. If you want a special dinner that feels restaurant-worthy but can still be made at home, this crab stuffed lobster recipe is a delicious choice.

Crab and lobster are always favorites in our house. We may not cook them as often as everyday meals, but when we do, it feels like something special. Lobster can seem intimidating at first, especially if you usually leave it to restaurants, but this recipe keeps the process simple and approachable. Once you learn how to prepare the tails and place the meat over the shell, the rest of the recipe comes together easily.

This dish is especially perfect for anyone who loves crab cakes. The topping is similar to a crab cake mixture, but instead of serving it on its own, it is placed right over the lobster meat. The combination of sweet lobster, savory crab, Cajun seasoning, Parmesan cheese, garlic butter, and crunchy bread crumbs makes every bite rich and satisfying.

For the best flavor, real crab meat is highly recommended. It gives the stuffing a better texture and a naturally sweet seafood taste. If you are working with a tighter budget or need a quick substitute, imitation crab can be used, but real crab will make the finished lobster tails taste more special.

If you enjoy larger pieces of crab in the stuffing, mix the other ingredients first and then gently fold in the crab at the end. This helps keep the crab meat in bigger chunks. If you prefer a more blended texture, you can add everything to the bowl at once and mix until combined. Either way, the mixture should hold together well enough to sit on top of the lobster tails.

After preparing the crab stuffing, cover it and refrigerate it while you work on the lobster tails. Chilling the mixture makes it easier to handle and helps it stay in place while baking. Preparing lobster tails is the most hands-on part of the recipe, so take your time. The shells can be sharp, and kitchen scissors make the job much easier and safer.

To prepare the lobster tails, cut the top of each shell lengthwise, being careful not to cut through the lobster meat. Slide your finger between the shell and the meat to loosen it. On the underside of the lobster tail, gently press down to crack the ribs of the shell. This helps release the meat from the bottom side as well. Use your finger again to carefully separate the meat from the shell.

Once the meat is loosened, pull it upward so it rests on top of the shell. Do not pull it completely free; the meat should remain attached near the end of the tail. This creates the classic lobster tail presentation and gives you a good base for the crab stuffing.

Cut a shallow slit down the center of the lobster meat, but do not slice all the way through. This gives the crab mixture a place to settle and helps the stuffing sit neatly on top. Arrange the prepared lobster tails in a baking dish and preheat the oven to 400°F.

Melt the butter and brush some over the lobster meat before adding the stuffing. Divide the crab mixture into four equal portions, then gently pack one portion over each lobster tail. Brush the crab topping with more melted butter and press panko bread crumbs over the top to create a crisp, golden finish.

Bake the crab stuffed lobster tails until the lobster reaches an internal temperature of about 140°F. Cooking time can vary depending on the size of the lobster tails, but it usually takes around 15 to 25 minutes. Lobster tails may take a little longer when topped with crab stuffing than they would if cooked plain, so checking the internal temperature is the best way to know when they are done.

About halfway through baking, brush the tops with the remaining melted butter. Once the lobster is cooked through, turn the oven to high broil for a short time to brown the panko topping. Watch closely during broiling because the bread crumbs can go from golden to too dark very quickly.

When the tops are golden and the lobster is cooked, the crab stuffed lobsters are ready to serve. They are wonderful with melted butter for dipping and make an impressive main course for holidays, date nights, celebrations, or any seafood dinner when you want something memorable.

Crab Stuffed Lobsters

These crab stuffed lobsters are an impressive seafood dinner made with tender lobster tails, savory crab stuffing, melted butter, and a golden panko topping.

Prep Time: 20

Cook Time: 20

Total Time: 40

Ingredients

4 lobster tails
3 TBSP butter
3 TBSP panko bread crumbs

Crab Mixture

8 oz crab meat
3 1/2 TBSP bread crumbs
1 egg
1 TSP Toni’s Cajun seasoning
1 TBSP Parmesan cheese
1 TBSP butter
1/2 TSP minced garlic

Instructions

Melt 1 tablespoon of butter with the minced garlic in a saucepan over medium-low heat for a few minutes.
In a bowl, combine the remaining crab mixture ingredients with the garlic butter. For chunkier stuffing, mix everything except the crab first, then gently fold in the crab meat.
Cover the crab mixture and refrigerate while preparing the lobster tails.
Preheat the oven to 400°F.
Using kitchen scissors, cut the top of each lobster shell lengthwise without cutting through the meat. Loosen the meat from the shell with your finger.
Gently crack the ribs on the underside of each tail, then separate the meat from the belly side of the shell.
Lift the lobster meat so it rests on top of the shell, keeping it attached at the end of the tail.
Cut a shallow slit down the center of the lobster meat, being careful not to cut all the way through.
Melt the remaining 3 tablespoons of butter.
Place the prepared lobster tails in a baking dish and brush the meat with melted butter.
Divide the chilled crab mixture into 4 equal portions and place one portion on top of each lobster tail.
Brush the crab topping with butter, then press panko bread crumbs over the top.
Bake until the lobster reaches an internal temperature of 140°F, about 15 to 25 minutes depending on the size of the tails.
Halfway through cooking, brush the tops with the remaining melted butter.
Just before removing from the oven, turn the oven to high broil briefly to brown the bread crumbs. Watch closely so the topping does not burn.

Nutrition

Course: Main Course

Cuisine: American

Keyword: crab stuffing, lobster dinner, seafood

Servings: 4 lobsters

Calories: 285kcal

Author: Glitter and Graze