Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail

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"Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal."

Ingredients 30 m {{adjustedServings}} servings 596 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
  3. Brush each portion of tail meat with 1 teaspoon melted butter.
  4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  6. 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).
Tips & Tricks
Crab-Stuffed Deviled Eggs

Simple deviled eggs are stuffed with crab then topped with even more crab.

Lobster Scrambled Eggs

Watch Chef John make scrumptious scrambled eggs with leftover lobster meat.

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Reviews 6

  1. 10 Ratings


This was a collaborative effort between Hubs and me. As this recipe's first reviewer I wanted to make sure I stuck to the recipe as closely as possible. For the most part I did, however, I did use a smidge less Old Bay and lemon zest, and omitted the garlic since I used 2 T. of crushed, buttery garlic croutons in place of the "buttery round (i.e., Ritz) crackers. For color interest, texture and extra flavor I added a couple tablespoons of finely chopped sweet red bell pepper. I didn't measure the lemon juice, just gave it a good squeeze. I found it needed NO salt. This tinkering is only a reflection of personal taste, and not a criticism of the recipe which I'm sure is find as it stands. I do have a criticism, however, and that is that the size of the lobster tail is not indicated, which could greatly affect the cooking time! We used four (6 oz.) tails, and Hubs baked them for 15 minutes! Any larger tail would have required longer cooking time - this recipe directs 10-12 minutes, but for what sized tail? Very good recipe overall. Hubs particularly enjoyed it, while I will always be a fan of strictly broiled lobster tail with hot drawn butter.


This recipe was so easy delicious! I subbed some whole wheat crackers for the buttery ones (always changing up ingredients where I can to make things a little healthier). My grocery store also ran out of lump crab meat and I used a high quality canned crab meat that I was nervous would make it "fishy" and it was awesome instead of spending $20 I spent $5 and it was really good. Making this for a upcoming dinner party.


I used the stuffing recipe for portabella mushrooms and it was excellent. The only changes I made was to add a little extra lemon juice and used canned crab (that's what I had) . I will definitely make this again but will omit the salt and use lump crab like the recipe calls for. My husband LOVED this and asked that I make it again as an entree with a vegetable!