Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail

6
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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 servings 596 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Directions

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  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).
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Reviews

6
  1. 10 Ratings

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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 ...

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 r...

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 definite...

These were fantastic. I think I added too much lemon zest though. Still very good.

Made this yesterday for my mom for mothers day. Awesome, Awesome, Awesome. Substituted panko bread crumbs (all I had). Everything else followed to the tee. My family loved it. I got rave reviews...

We made this recipe almost exactly as is except we used canned lump white crab meat because it was cheaper than fresh, and we substituted 1 teaspoon dried parsley for the fresh parsley and 1/4 t...