These crab stuffed
lobsters are the perfect
dinner recipe to really
give that wow factor.
So if you need to
impress or just want a
yummy dinner this
is for you.
There is nothing more loved in this household than crab and lobster, well other than some beef. We don’t eat as much lobster and crab as beef, but we love it just the same.
I’m always trying to find new ways to make lobster. You would think lobster would be one of those things you just leave to the restaurants to cook, but not with this recipe. With this crab stuffed lobster you can have restaurant quality food right in your own home.
My husband is the connoisseur of crab cakes. Anywhere we go that has them he orders them. He is pretty picky about them too. So this is the perfect meal for him. It is basically a crab cake on top of a lobster.
I highly suggest using real crab for this recipe because it makes it that much better. But if you are strapped on cash or are in a pinch you can substitute for some imitation crab meat.
If you prefer to have big chunks of crab then hold off on adding the crab to the mixture until after you’ve mixed all the other ingredients together. Then you can just fold the crab in after you mix all the other ingredients together. If not just throw all the crab mixture ingredients in the bowl and mix together.
Cover and refrigerator the crab mixture while you are preparing the lobsters. Preparing the lobsters is my least favorite part. I always seem to cut myself a little on the shells. So be careful because they are sharp.
You need some kitchen scissors to prepare these. You want to cut the top of the shells long way, careful not to cut the meat. Then you want to stick your finger along the shell wall and pull the meat away from the shell.
On the belly of the lobster you want to push down on the ribs and crack them. This will make it easier to pull the meat away from the shell on the belly side. Use your finger again to pull the meat away from the belly of the lobster.
Carefully pull on the meat upward to sit on top of the back of the lobster. Make sure you don’t pull too much towards the end so the meat stays attached to the shell near the end of the tail.
I cut a slit down the middle of the meat of the lobster, but not all the way through. This is so its easier to stuff with the crab mixture.
Place all your tails in an oven dish and pull your crab mixture out of the refrigerator. Have your oven preheated to 400 degrees
Melt 3 TBSP of butter and brush some on your lobster. Next divide your crab mixture in 4 equal parts and start packing it on top of your lobster tails.
Once all the lobster tails are topped with crab mixture take brush with butter and then take your panko bread crumbs and pack a layer on top of all the crab mixture.
Now you’re ready to pop in the oven. Depending on the size of your tails depends on the cooking time. Something I noticed is the lobster tails do take longer to cook with the crab mixture on top as compared as to just cooking the lobsters alone.
Half way cooking use your leftover butter and brush over the top of each one.
After your lobster reaches an internal temperature of about 140 degrees turn your oven on high broil only enough time to get the bread crumbs on top to have a nice golden crust.
Now they are ready to serve and eat. I love to serve with some melted butter for dipping.
Crab Stuffed Lobsters
Ingredients
- 4 lobster tails
- 3 TBSP butter
- 3 TBSP Panko bread crumbs
Crab mixture
- 8 oz of crab meat
- 3 1/2 TBSP bread crumbs
- 1 egg
- 1 TSP Toni’s Cajun seasoning
- 1 TBSP Parmesan cheese
- 1 TBSP butter
- 1/2 TSP minced garlic
Instructions
- Melt 1 TBSP of butter and minced garlic in a saucepan over medium/low heat for a few minutes.
- Add the rest of the crab mixture ingredients in a bowl along with the garlic melted butter and mix. If you like chunkier crab add the crab last and fold it into the mixture.
- Cover and refrigerate.
- Preheat the oven to 400 degrees
- Prepare the lobster tails by cutting the top of the shell and pulling the meat away from the shell. Then crack the ribs on the belly and stick your finger in between the belly and the meat and pull apart.
- Pull the meat to on top of the back be sure to keep in tack at the end of the tail.
- Cut a slit down the center of the lobster meat but not all the way through
- Melt 3 TBSP of butter
- Place the lobsters in an baking dish
- Brush the lobsters with some butter
- Bring out the crab mixture and divide into 4 equal parts and put on top of the lobsters
- Brush the crab mixture with some butter and pack with panko bread crumbs and place in the oven
- Half way through cooking brush the tops with butter
- The lobsters are done cooking once the internal temperature of the lobsters is 140 degrees between 15-25 minutes depending on lobster size
- Right before pulling out of the oven turn the oven on high broil and golden the tops of the lobsters
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