Take your next gathering to another level with these beautiful stuffed lobster tails. Adding some fresh crab meat, buttery ritz crackers, old bay, garlic, onion and fresh herbs to your lobster tail makes it the perfect dinner.
Skippers Bay Lobster and The Daily Haul provided the Lobster & Crab for this dish. You can’t get any fresher than that!
You have two choices with this recipe. You can chop all of the lobster tail and put it in the filling, or you can reserve a large chunk of lobster tail and place it on the top. Some people like to place the whole tail on top of the crab filling. But I think my way is the easiest to eat, and you still get to sink your teeth into some generous chunks lobster tail. Overcooked lobster tail can be very chewy. This recipe allows you to keep the meat nice and tender while getting that bright red and white chunk of meat on the top.
For more seafood recipes, try our Crab and Lobster Cakes, Lobster Deviled Eggs, Cajun Seafood Pasta, and Cioppino.
How to Cook a Lobster
You should be able to find cooked lobster tails at your favorite grocery store, but if you want to cook your own lobster and have the whole experience, see below.
Ingredients
- 4 one pound Lobsters (or Lobster Tails)
- 1 Lemon, thinly sliced
- A handful of Herbs (Parsley, Tarragon, Thyme, and Basil are all great)
- A Head of Garlic, cut in half through the cloves
- 1/4 cup Salt, per gallon
Directions
- Fill a large stock pot 2/3 full with water. Add the lemon, herbs, garlic and salt and bring the water to a boil.
- Boil whole lobsters for 8-9 minutes or until bright red. You may have to boil one or two whole lobsters at a time depending on the size of your pot. If you are cooking just the tails, boil for 4-5 minutes.
- As the lobster boils, prepare a large bowl of ice water. Remove the lobster from the pot and place the lobster in ice water to stop the cooking.
Recipe
Crab Stuffed Lobster Tails
Make your next gathering next level with these beautiful crab stuffed lobster tails.
Ingredients
- 8 Tbsp. Unsalted Butter, divided
- 1/2 White Onion, small diced
- 2 cloves of Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 Tbsp. Fresh Chives, thinly sliced
- 2 tsp. Old Bay Seasoning
- Juice and Zest of 1 Lemon
- 8 oz. cooked Crab Meat, picked for shells
- 4 cooked Lobster Tails (see cooking steps above)
- 1 cup Ritz Crackers, crushed
- 1 Lemon, cut into wedges for garnish
Directions
- Step 1 Preheat oven to 425F.
- Step 2 In a medium pan on medium heat, melt 4 Tbsp. butter and saute the onions, garlic and old bay for 5 minute or until soft.
- Step 3 To remove the tail, pull and twist the tail from the body of the lobster. Using kitchen scissors, cut the belly side of the tail along the edges and remove the legs and the belly side of the shell. Carefully pull the tail meat out of the shell, keeping the remaining shell intact. If you cooked a whole lobster, save the remaining meat for another delicious dish!
- Step 4 Keep one lobster tail and cut it into 4 large pieces and chop the remaining tail into small pieces.
- Step 5 In a medium bowl, combine the sautéed onions and garlic, fresh herbs, lemon juice and zest, crab, chopped lobster, and crushed ritz crackers. Mix thoroughly and season to taste.
- Step 6 Melt 4 Tbsp butter. On a medium sheet pan, gently fill each tail with the filling. Top each with the large piece or lobster and brush each tail with butter. You can use a toothpick to keep the lobster tail in place. If the lobster tails are having trouble laying upright, shape aluminum foil on each side to keep them in place.
- Step 7 Roast for 15 minutes or until hot and golden brown. Serve with lemon wedges.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
