Perfect Baked Crab Stuffed Lobster Tails
A gourmet seafood dish featuring tender lobster tails stuffed with savory crab, herbs, and butter. Easy to prepare, flavorful, and perfect for special occasions.
Equipment
- Kitchen shears
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 4 large lobster tails 8–10 oz each, thawed if frozen
- 1 cup lump crab meat fresh or canned (shells removed)
- 4 tbsp unsalted butter softened
- 2 garlic cloves finely minced
- 2 tbsp fresh parsley chopped
- 1 tsp paprika
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper optional
- Salt and black pepper to taste
- 1/4 cup panko breadcrumbs optional, for crunch
Instructions
- Prepare the Lobster Tails:
- Using kitchen shears, cut down the top shell of each lobster tail and gently lift the meat to rest on top of the shell.
- Make the Crab Stuffing:
- In a mixing bowl, combine crab meat, butter, garlic, parsley, paprika, lemon zest, lemon juice, cayenne, salt, and pepper. Fold in panko breadcrumbs if using.
- Stuff the Lobster Tails:
- Spoon the crab mixture evenly over the lobster meat, pressing lightly to hold in place.
- Bake:
- Preheat oven to 375°F (190°C). Place stuffed lobster tails on a lined baking sheet and bake for 20–25 minutes, until lobster is opaque and stuffing is golden.
- Optional Broil:
- Broil for 2–3 minutes for a crisp, golden topping.
- Serve:
- Garnish with parsley or lemon wedges and serve hot.
Notes
- For extra richness, fold 2 tbsp cream cheese into the crab mixture.
- Serve with garlic butter asparagus, risotto, or citrus-infused quinoa for a full gourmet meal.
- Fresh lump crab gives the best flavor, but high-quality canned crab works well.