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Stuffed Lobster Tail

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4.84 from 85 votes
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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!

Stuffed lobster tail with crab imperial served on a white plate.

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.

Lobster stuffed with crab Imperial.

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.

The completed recipe on a white plate.

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!

Lobster stuffed with crab Imperial
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4.84 from 85 votes

Stuffed Lobster Tail Recipe

When it comes to cooking amazing restaurant-style dishes in your own home, they’re easier than you think.  It all about finding the right ingredients.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 758kcal
Author: Chef Dennis Littley

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
US Customary – Metric

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!

Notes

Four-ounce lobster tails
Do not precook the tail before stuffing it; the tail will cook thoroughly, even with the crab imperial topping.
Cooking time will be close to the same, 15- 20 minutes.  Check the internal temperature of the crab imperial with an instant-read thermometer, it should be a minimum of 165 degrees.

Nutrition

Calories: 758kcal | Carbohydrates: 2g | Protein: 29g | Fat: 70g | Saturated Fat: 33g | Cholesterol: 331mg | Sodium: 1195mg | Potassium: 330mg | Sugar: 2g | Vitamin A: 1615IU | Vitamin C: 14.9mg | Calcium: 118mg | Iron: 1.2mg
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

About Chef Dennis

Picture of Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

Reader Interactions

Comments

    4.84 from 85 votes (35 ratings without comment)

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  1. Karen (Back Road Journal)

    I can’t think of a more special meal for any celebration.

    Reply

  2. Brian @ A Thought For Food

    Lobster is dirt cheap up here in Boston, so we enjoy it regularly as well. I’ve never had it stuffed with crab, but that sounds wonderfully decadent!

    Reply

  3. katie

    This looks like such a fancy dinner… this just might be on my Valentine’s Day menu this year!

    Reply

  4. Frank @ Kraemers Culinary Blog

    5 stars
    I could eat lobster all day and this one looks fantastic. I wish you a happy and healthy New Year.

    Reply

  5. Dara

    I am a lobster lover as well. We New Englanders are so spoiled. Love the crab stuffing, I think you could use it for lots of tasty dishes.

    Reply

  6. Laura (Tutti Dolci)

    What a decadent dish, the presentation is stunning. Happy New Year, Chef!

    Reply

  7. Lisa @ Flour Me With Love

    5 stars
    What a wonderful dinner and so impressive! I hope you have a blessed New Year 🙂

    Reply

  8. Jeanette

    What a treat for the holidays or a special occasion. It is so nice to be able to make special dishes like this at home for a fraction of the cost. I just made your crab pasta with some lobster and crab from Costco’s for a special family gathering and everyone loved it. Happy New Year and thank you for all you do to create community on Google+!

    Reply

    • Chef D

      You’re welcome Jeanette, and thank you for being such a good friend.
      have a happy and healthy new year!

      Reply

  9. Betty Ann @Mango_Queen

    5 stars
    I’m weakening in the knees just staring at this mouthwatering photos! What a delish dinner for the holidays. Thanks for sharing the recipe, Chef Dennis! Happy 2013!

    Reply

    • Chef D

      Thanks Betty Ann! Happy new year!

      Reply

  10. Larry

    OMG Dennis – this looks incredible. Happy New Year.

    Reply

    • Chef D

      Thank you Larry, happy new year!

      Reply

  11. adam @unorthodoxepicure

    This looks divine!

    Reply

    • Chef D

      Thanks Adam! Happy New Year!

      Reply

  12. Lynn

    Nice ending to an eventful year. Dungeness crab is peak season here- i’ve enjoyed it a few times already. This is a great excuse to partake again. Thanks for being a spectacular voice and organizer for the blogging community chef D!

    Reply

    • Chef D

      Thanks Lynn have a very happy and healthy new year!

      Reply

  13. deana@lostpastremembered

    Happy New Year Dennis! Seems we both had the same idea for the holidays… lobster is so good.

    Reply

    • Chef D

      hi Deana

      thanks so much for stopping by, I would love to see you over at Google+, I’ve been building a new community over there since the untimely demise of foodbuzz!
      Happy New Year!

      Dennis

      Reply

  14. Joan Nova

    Luscious! Happy New Year and thanks for all you do for the food blogging community!

    Reply

    • Chef D

      Thanks Joan, Have a Happy New Year!

      Reply

  15. Kath

    That is just a beautiful special dinner for two, Dennis!

    I don’t know if I would ever just happen to have lobster and crab on hand, but I think it would be worth it to go out and get some for your recipe! 😉

    A very happy new year to you and Lisa!

    Reply

    • Chef D

      Thanks Kath, it’s funny but I always have shrimp, and lobster in the freezer, and when I can get good pasteurized lump crabmeat I try to keep some on hand. I guess its a chef thing, depending upon what mood I’m in I like options…lol

      Happy New Year!

      Reply
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