My stuffed lobster tail is full of crab imperial – and it is outrageously delicious!
In the restaurants, I’ve worked in and many that I’ve dined in, lobster seems to always be King of the Menu, and when you stuff that lobster with lump crab meat you’ve just added to its crowning glory!
Thanks to places like Costco and Sam’s Club, Lisa and I enjoy lobster on a regular basis. And no matter how you cook it, grilled, broiled or sauteed, it makes for a better and more affordable dinner in your own home, then you’d get going out. You’ll even have money left over for a bottle of wine!
So as I was thinking of what to prepare for our special Christmas Eve dinner at home (because I waited too long to make reservations….sigh) I immediately thought of a Lobster Tail stuffed with Crab Imperial. After all, I had all the ingredients already in-house.
What struck me as funny as I served up my “surprise dinner” Lisa commented that I had never made this for her before. I guess I couldn’t have picked a better time, Christmas Eve as the snow started falling we sat down to an amazing dinner in the warmth and comfort of our home, at a fraction of the price it would have cost us going out to dinner.
If you’re looking for a meal to celebrate a special occasion, for entertaining or just because you can, I urge you to give this dish a try.
This restaurant-style dish is the perfect date night dinner or just to make any night a special occasion.
We enjoyed our Stuffed Lobster with a bottle of Prosecco, but even if it’s just sparkling water make sure you raise your glass and toast to the good life as you enjoy this delicious creation!
Using a digital insta-read thermometer will help you cook the perfect Crab Imperial Stuffed Lobster and be a great help in your kitchen.
More Seafood Recipes You’ll Love!
Stuffed Lobster Tail Recipe
Ingredients
- 2 (8-10) ounce lobster tails
- 6 ounces lump crab meat
- ¼ cup Mayonnaise (Hellmans, Best foods or Dukes Mayo)
- ½ teaspoon sugar
- ½ teaspoon old bay
- 1 teaspoon finely chopped Italian parsley optional
- 1 teaspoon finely chopped red pepper or roasted red pepper optional
- 1 large egg lightly beaten
- squeeze of lemon juice
- 4 ounces unsalted butter
Instructions
Crab Imperial
- Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
- Gently mix with lump crab meat
- Refrigerate for 1 hour before using
Lobster Prep
- Preheat oven to 350 degrees F.
- Melt butter
- Split lobster tail down the middle, being careful not to completely split the lobster
- Pull the lobster meat out of the shell, leaving the end flap inside the shell.
- Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
- Push both sections of the shell together and place the split lobster on top of the shell.
- Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
- Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
Adding Stuffing to Lobster
- Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
- Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
- Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
- Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
- Serve with melted butter and a squeeze of lemon and enjoy!
Lesley
I really like this recipe, I did however add some of my own ingredients and I removed the sugar. Instead of Old Bay I used Tony Sachary seasoning, a little Louisiana hot sauce, I also used green onions, & lemon juice. Also I made my own compound butter using garlic powder and Tony, & that was used on the lobster. I do recommend going almost 30 minutes if you happen to have larger lobsters. Lemon juice helps cut down the fishy smell. I love seafood but the smell drives me crazy.
Shery Sullivan
I’m hoping to see a video of how to split the shell and pull out the lobster. It sounds easy enough, but that would help. Would definitely be a special occasion.
Chef Dennis Littley
Thanks for the suggestion, I will add it to my list of things to do.
Jim Bargar
My wife and I were born and raised on the Eastern Shore of Maryland and have prepared crab any way you can imagine. I found Chef Dennis a few weeks ago on the web and have tried several of his crab recipes. Oh my goodness, they are so easy and taste absolutely delicious .From now on I am using Chef Dennis’s crab prepared recipes.
Annie
Can this be done with splitting the tails in half and then put the stuffing on top?
Chef Dennis Littley
yes that would work.
Julie
I made it for Mother’s Day, love love,love. Follow the recipe and the instructions you can’t go wrong
Leslie Mitchell
I made this dish last Christmas for a dinner with some neighbors. It was utterly amazing and so easy to fix. The step by step instructions were very helpful for someone like me who doesn’t work with Lobster tails very often. The neighbors were very impressed, and I also shared the recipe with a friend who fixed it for her family Christmas dinner. I am fixing it again for this year’s Christmas Eve dinner! You can’t go wrong with this recipe to pull off a special dinner.
Chef Dennis Littley
Thank you so much for the great review and the comment. You really made my day! I hope you find more recipes to try so you can keep impressing your friends and family!
LaToya R. McCants
I never comment on recipes. This was freaking amazing. I wish that I could post pictures. I am a great cook and I was impressed with myself! Great job on this recipe chef!
Chef Dennis Littley
I’m happy to hear you enjoyed the lobster! I’ve got lots recipes that are just as easy and delicious!