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
Notes
To store leftovers, cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 300°F (150°C) oven, loosely tented with foil, for 10-15 minutes. Avoid microwaving.
