Skip to main content New<> this month
Get the Allrecipes magazine

Crab-Stuffed Lobster Tail

Rated as 4.53 out of 5 Stars
14

"Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 596
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
  3. Brush each portion of tail meat with 1 teaspoon melted butter.
  4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Nutrition Facts


Per Serving: 596 calories; 41.4 19.4 35.9 203 1483 Full nutrition

Explore more

Reviews

Read all reviews 24
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was a collaborative effort between Hubs and me. As this recipe's first reviewer I wanted to make sure I stuck to the recipe as closely as possible. For the most part I did, however, I did ...

Most helpful critical review

I will make it again but will cook the lobster tails a little first before adding the crab meat mix. The crab meat mix cooks faster than the inside meaty portion of the lobster tail. I think t...

Most helpful
Most positive
Least positive
Newest

This was a collaborative effort between Hubs and me. As this recipe's first reviewer I wanted to make sure I stuck to the recipe as closely as possible. For the most part I did, however, I did ...

This recipe was so easy delicious! I subbed some whole wheat crackers for the buttery ones (always changing up ingredients where I can to make things a little healthier). My grocery store also r...

I used the stuffing recipe for portabella mushrooms and it was excellent. The only changes I made was to add a little extra lemon juice and used canned crab (that's what I had) . I will definite...

I will make it again but will cook the lobster tails a little first before adding the crab meat mix. The crab meat mix cooks faster than the inside meaty portion of the lobster tail. I think t...

Amazing entree. Made it for dinner this evening, followed the directions as written. I added half a lemon juice, great taste and texture. Paired with it linguine tossed in a butter and garlic. ...

Made this yesterday for my mom for mothers day. Awesome, Awesome, Awesome. Substituted panko bread crumbs (all I had). Everything else followed to the tee. My family loved it. I got rave reviews...

This was excellent! The only things I changed were using a cajun blend instead of a seafood blend of spices. As with another person it would be good to know what size lobsters, I used small one...

I made this for New Years dinner for 8 people. It was a huge success! Everyone raved about it. I will definitely make this again. The recipe was easy - the hardest part was splitting the lobst...

These were fantastic. I think I added too much lemon zest though. Still very good.