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!
Destany
I would be the only one in my house to eat this, but I would eat the heck out of it! This looks absolutely yummy.
Brandy Ellen Writes
My middle kid would ADORE this recipe. It’s the best of both his favorites. I’m bookmarking this lobster stuffed with crab to perhaps make for him in the New Year!
Tasheena
This makes the perfect date night meal. I wish I had everything on hand right now to make this.
Amber Myers
My husband and kids will love this. They are all about their seafood. I wish I liked it.
melissa chapman
I would love to make this for the family and my husband and son love seafood especiallly lobster. It is great to celebrate the season with a meal fit for a king like this,
Tom
I’ve read the ingredients list and recipe closely (three times). Where (and how) does the squeeze of lemon get applied? Over the top before serving? (Planning this for Valentine’s Day)
Chef Dennis Littley
hi Tom. it goes with the butter when serving. Thanks for mentioning the issue I added it to my instructions
Joe Kubicky
Greetings Chef,
Is it OK to prepare the imperial the night before for the stuffed lobster. I’m invited to brunch at the home of some friends in Atlantic City and don’t want to have to rush around on Sunday morning but want to bring something for the buffet. Naturally I would keep it refrigerated then prepare the tails upon arrival at their home.
Chef Dennis Littley
hi Joe
yes you can prepare the imperial mix the night before, just keep it refrigerated.
Karen m Bowlden
Never have tried fixing lobster tails, let alone crab stuffed tails! Shocking how easy and incredibly delicious this dish is!!! I’d bought a 4 pack of tails at Costco, and a pound of lump crab, so I tripled the recipe. OMG my husband and son could not believe how yummy the lobsters were!!! I iwll never again order lobster at a restaurant! Thank you for this easy and delish, extravagant recipe!!!
Chef Dennis Littley
Thank you so very much, this type of comment is why I blog! I am so very happy that you discovered how easy it is to make lobster and even taken it to new heights with a crabmeat stuffing! I have a lot more delicious restaurant style recipes on my blog that you can amaze your family with!!
Karen Bowlden
I went back to Costco to buy 8 more lobster tails and lump crab! I want to have it on hand when I have a craving! Can’t wait to try more of your recipes!
Chef Dennis Littley
Its a beautiful thing Karen! Costco has some great Sockeye Salmon, Mahi-Mahi and Gulf Shrimp too. And I’ve got recipes for all of that lovely seafood!
Karen Bowlden
I’m going to make Maui Maui stuffs Imperial crab, next!
Chef Dennis Littley
I can’t wait to hear how you like it!!
Steiner
Chef Dennis I’ve been using your recipes for a few months now. The Mediterranean salmon is my wife and my favorite so far.
But this one is a real crowd-pleaser for my family from Baltimore, MD (we like anything crab).
I made this for my parents when they came to visit me in Rochester, NY a few months ago. I do admit I altered it a little to be a more “Maryland” style (it was one simple change but I kept 100% to the recipe otherwise).
My father has not stopped talking about it and bragging for over a month.
I’m down in Maryland visiting my family for the holiday and I made it for my parents again today at their request…they even had all the ingredients ready for me.
For someone with as picky an eater as my father, this is his favorite. And that is something. I have my parents friends watching my new creations (many inspired by your recipes).
I even have an actual chef (he’s a friend of mine) asking me for “food porn” on Facebook thanks to you.
I’m just a plumber who likes to cook but your recipes have made me better, more inspired, and given me an insight in to more creativity when it comes to food. My chef friend gave me the push to go outside my comfort zone, but your recipes have taken my skills to another level for just an amateur.
This is the recipe that started it.
Thanks,
Chef Dennis Littley
Thank you so much for leaving such a wonderful comment! You certainly made my day.
I’m very happy to hear that you’ve been having fun with my recipes and please continue to adapt and make the recipes your own, thats where the fun comes in. I think of recipes as a guide and always encourage people to add their own flair. My parents use to love my cooking and I miss them everyday, I’m glad I can bring a little joy into their lives through you.
If you haven’t tried it yet, you need to give my tiramisu a try for the holidays.
Thanks again for such lovely comment
Cheers
Dennis
Ray Jones
Thanks for the recipe!!!First time making lobster….wish me well
Happy New Year 2015
Chef Dennis Littley
Hope the recipe worked out for you Ray! Happy New Year!
Aaron W
Chef Dennis, this is an excellent recipe. The ingredients to make the imperial crab stuffing is similar to my crab cake recipe except I put a light coating of Panko bread crumbs on the outside. What I light about your crab stuffing is it has not bread crumbs. The egg is the binder.
I just signed up for you email list. I look forward to see future recipes.
Aaron
Laurah
I tried your stuffed Lobster tail but I used your Lump Crab Imperial receipt instead. All I can say it was the best I ever had. Thanks for putting your receipt online.
Chef Dennis Littley
Glad that you liked it Laurah, it is oh so delicious!
jen
I just made this tonight as a birthday dinner, and it was delicious!!!! I don’t think I’ll ever order this out again, not when it’s just as good at a fraction of what a restaurant charges! I know this an old post but just wanted to tell you how good and easy to do it was.
Chef Dennis
hi Jen
thanks so much for letting me know how well your dinner turned out! It is amazing how much money you can save by making restaurant style dishes at home, and in a lot of cases how much better tasting they are.
I hope you get to try a few more of my recipes, and if your ever looking for an amazing dessert, try my Tiramisu or Chocolate mousse!
Cheers
Dennis
Kimby
Here’s to the good life and a good year in 2013, Dennis!
torviewtoronto
beautiful looking crab deliciously presented
Happy new year to you and family