Crab Stuffed Lobster Tails are an exquisite and surprisingly achievable dish that elevates any meal into a special occasion. This recipe guides you through creating succulent lobster tails generously filled with a seasoned crab mixture, offering a luxurious culinary experience right in your own kitchen. It’s an impressive yet straightforward dish that’s perfect for celebrating, impressing guests, or simply indulging in a gourmet treat.
Key Ingredients for Crab Stuffed Lobster Tails
- 6 large lobster tails (approximately 6-8 ounces each), thawed if frozen
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise (good quality)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons fresh chives, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup Panko breadcrumbs, plus extra for topping
- 2 tablespoons unsalted butter, melted
- 1 lemon, cut into wedges, for serving
- Fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste
How to Make Crab Stuffed Lobster Tails
This Crab Stuffed Lobster Tails recipe offers an incredibly easy path to creating a luxurious, satisfying dish that will impress without stress. Its simplicity lies in readily available ingredients and straightforward steps, yielding perfectly cooked lobster bursting with a creamy, rich crab filling. The harmonious blend of sweet lobster with savory crab, enhanced by subtle spices, guarantees a delicious and memorable meal, all achievable in roughly 45 minutes from prep to plate.
Step-by-Step Instructions
Prepare the Lobster Tails: Using kitchen shears, carefully cut down the top center of each lobster tail shell, from the larger end almost to the tail fin. Be careful not to cut through the bottom shell. Gently open the shell and separate the meat from the shell, leaving it attached at the base of the tail fin. Lift the lobster meat up and out, resting it on top of the shell. This “piggyback” method not only looks impressive but also helps the lobster cook evenly. Rinse the lobster tails under cold water and pat dry thoroughly with paper towels. Set aside.
Make the Crab Stuffing: In a medium-sized bowl, combine the lump crab meat, mayonnaise, finely chopped celery, red bell pepper, fresh chives, Dijon mustard, Old Bay seasoning, and garlic powder. Add 1/4 cup of Panko breadcrumbs. Gently fold everything together until just combined. Be careful not to overmix, as this can break up the delicate crab flakes. Season with salt and freshly ground black pepper to taste.
Stuff the Lobster Tails: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Take a generous amount of the crab stuffing and mound it onto the exposed lobster meat of each tail. Gently press the stuffing so it adheres well to the lobster. You want a good, generous portion on each tail.
Prepare for Baking: In a small bowl, combine the melted butter with an extra sprinkle of Old Bay seasoning if desired. Drizzle half of this seasoned butter over the stuffed crab mixture on each lobster tail. Sprinkle a little extra Panko breadcrumbs over the top of the crab stuffing for a crispier crust.
Bake the Lobster Tails: Place the prepared lobster tails on the baking sheet. Bake in the preheated oven for 12-18 minutes, or until the lobster meat is opaque and firm, and the crab stuffing is golden brown and heated through. The exact cooking time will depend on the size of your lobster tails. A good indicator is when the internal temperature of the lobster reaches 140°F (60°C).
Serve: Carefully remove the baking sheet from the oven. Drizzle the remaining melted butter over the cooked lobster tails. Garnish with fresh chopped parsley and serve immediately with lemon wedges. Enjoy your gourmet Crab Stuffed Lobster Tails!
Why You’ll Love This Crab Stuffed Lobster Tails
You’ll adore this Crab Stuffed Lobster Tails recipe for its undeniable “wow” factor, transforming any dinner into an elegant celebration. Forget expensive restaurant bills; crafting this dish at home offers a significant cost saving, allowing you to indulge in gourmet quality without breaking the bank. The succulent lobster meat, perfectly cooked, becomes a luxurious vessel for a rich, creamy crab stuffing, beautifully seasoned with Old Bay and a hint of Dijon, all topped with a golden, buttery panko crust.
This isn’t just a meal; it’s an experience. Unlike a simple baked salmon, the combination of sweet lobster and savory crab creates a symphony of flavors and textures that is truly unparalleled. The vibrant fresh chives and red bell pepper add not only color but also a fresh counterpoint to the richness. We urge you to try this Crab Stuffed Lobster Tails recipe; it’s a culinary triumph waiting to happen in your kitchen.
Storing and Reheating Tips
To store leftover Crab Stuffed Lobster Tails, allow them to cool completely to room temperature within two hours of cooking. Once cool, transfer them to an airtight container. They can be safely stored in the refrigerator for up to 2 days. For optimal freshness, separate any lemon wedges or garnishes before storing.
When reheating, it’s best to use the oven to maintain texture. Preheat your oven to 300°F (150°C). Place the leftover lobster tails on a baking sheet, tent loosely with foil to prevent drying, and heat for 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the lobster rubbery and the stuffing soggy. While theoretically possible to freeze, the delicate texture of both lobster and the creamy stuffing can suffer significantly upon thawing, so it’s best enjoyed fresh or within a couple of days from the refrigerator.
Final Thoughts
These Crab Stuffed Lobster Tails are truly a showstopper, offering a taste of luxury that’s surprisingly easy to achieve. Don’t be intimidated by the gourmet appeal; this recipe is designed for success in your home kitchen. Give it a try—you’ll be delighted by the elegant result and the delicious flavors!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crab Stuffed Lobster Tails
Ingredients
Equipment
Method
- Prepare the Lobster Tails: Using kitchen shears, carefully cut down the top center of each lobster tail shell, from the larger end almost to the tail fin. Be careful not to cut through the bottom shell. Gently open the shell and separate the meat from the shell, leaving it attached at the base of the tail fin. Lift the lobster meat up and out, resting it on top of the shell. This “piggyback” method not only looks impressive but also helps the lobster cook evenly. Rinse the lobster tails under cold water and pat dry thoroughly with paper towels. Set aside.6 large lobster tails
- Make the Crab Stuffing: In a medium-sized bowl, combine the lump crab meat, mayonnaise, finely chopped celery, red bell pepper, fresh chives, Dijon mustard, Old Bay seasoning, and garlic powder. Add 1/4 cup of Panko breadcrumbs. Gently fold everything together until just combined. Be careful not to overmix, as this can break up the delicate crab flakes. Season with salt and freshly ground black pepper to taste.1 pound lump crab meat, 1/2 cup mayonnaise, 1/4 cup finely chopped celery, 1/4 cup finely chopped red bell pepper, 2 tablespoons fresh chives, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, 1/4 cup Panko breadcrumbs, Salt, freshly ground black pepper
- Stuff the Lobster Tails: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Take a generous amount of the crab stuffing and mound it onto the exposed lobster meat of each tail. Gently press the stuffing so it adheres well to the lobster. You want a good, generous portion on each tail.
- Prepare for Baking: In a small bowl, combine the melted butter with an extra sprinkle of Old Bay seasoning if desired. Drizzle half of this seasoned butter over the stuffed crab mixture on each lobster tail. Sprinkle a little extra Panko breadcrumbs over the top of the crab stuffing for a crispier crust.2 tablespoons unsalted butter, 1 teaspoon Old Bay seasoning, 1/4 cup Panko breadcrumbs
- Bake the Lobster Tails: Place the prepared lobster tails on the baking sheet. Bake in the preheated oven for 12-18 minutes, or until the lobster meat is opaque and firm, and the crab stuffing is golden brown and heated through. The exact cooking time will depend on the size of your lobster tails. A good indicator is when the internal temperature of the lobster reaches 140°F (60°C).
- Serve: Carefully remove the baking sheet from the oven. Drizzle the remaining melted butter over the cooked lobster tails. Garnish with fresh chopped parsley and serve immediately with lemon wedges. Enjoy your gourmet Crab Stuffed Lobster Tails!2 tablespoons unsalted butter, Fresh parsley, 1 lemon