Stuffed Lobster Tails

This Baked Stuffed Lobster Tails recipe will have your mouth watering before it even hits the plate! This easy recipe pairs golden brown crab stuffing with delicate lobster for a meal that’s worthy of date night or any special occasion. 

angled shot of plate of stuffed lobster tail


 

Gather These Items

The key to success when you’re making this delicious dish lies in using the freshest seafood possible. Then, use the simple, classic seasonings to enhance the crab and lobster without overpowering them.

  • Mayonnaise – This creamy condiment helps bind the crab mixture together and adds moisture to the stuffing. You can use your favorite brand or easily make homemade mayo
  • Parsley – This herb adds a pop of fresh, herbal flavor.
  • Lemon Juice – A touch of acidity adds brightness to the dish.
  • Worcestershire Sauce – This hard-to-say sauce adds a hint of umami to the stuffing.
  • Bread Crumbs – Using these helps to make sure that the stuffing stays together and has the perfect texture.
  • Egg White – This is another binder that keeps the stuffing together. Be sure to leave out the egg yolk and reserve it for another recipe.
  • Old Bay Seasoning Or Fine Sea Salt – Old Bay is our favorite but if you’re not a fan, you can simply sprinkle in some salt. 
  • Lump Blue Crab Meat – Lump crab meat is the star of the stuffing! Be sure to handle it gently so that the gorgeous lumps don’t fall apart.
  • Medium Lobster Tails – These are the elegant base of the dish. Be sure to check the section below for details on how to pick out tails that are just the right size.
  • Butter (Melted) – Using just a bit of butter helps to moisten the lobster while adding a rich, indulgent flavor.
  • Lemon Wedges – These are perfect for adding a final squeeze of brightness just before serving.
overhead shot of stuffed lobster tails ingredients

Is Bigger Better?

You may be tempted to get the biggest, baddest lobster tail you can find. For this type of recipe, though, larger isn’t always better.

You want a medium-large tail so the cooking times of the crab imperial and lobster tails are similar. If you are sure you want the mammoth-sized tail, baste it with butter and cook it for several minutes before removing it and topping it with crab imperial.

straight on shot of platter of stuffed lobster tails with lemon wedges and melted butter

Let’s Get Cooking!

Stuffed lobster tails may seem fancy, but the steps are super simple!

  1. Prepare the stuffing. Combine mayonnaise, parsley, lemon juice, Worcestershire, breadcrumbs, egg white, and Old Bay seasoning in a large bowl. Stir until smooth, then carefully fold in the crab meat, preserving its large, tender chunks.
  2. Prep the lobster tails. Carefully pull the shells apart and lift the meat above the top of the shell to create a pocket for the stuffing. Then, arrange them on the rimmed baking sheet.
  3. Add the crab mixture. Use a pastry brush to apply the melted butter to the exposed meat. Then, pack the crab mixture evenly over the lobster meat, pressing gently so it stays in place.
  4. Bake the lobster. Place the stuffed lobster tails in the preheated oven and cook until the lobster meat turns opaque, and the stuffing has a golden crust.
  5. Serve and enjoy. Finish with a squeeze of lemon juice and serve with your favorite sauce.

5S Philosophy 👩🏻‍

  • Seasonings – Sprinkle this spice on top for a smoky flavor and bright color. Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat. Or, sprinkle in a few dashes of hot sauce.
  • Sauces – This stuffed lobster is great all on it’s own, but you can’t go wrong with a little bit of drawn butter!
  • Swaps – Swap out the traditional bread crumbs for these for a crispier, more golden finish. Or, switch up the flavor and texture by using crushed crackers.
  • Senses – With the fresh lemon and seasonings, this stuffed lobster recipe will transport you straight to Maine!
overhead shot of stuffed lobster tail on plate with melted butter and lemon

Make it a Meal!

We like to let these elegant stuffed lobster tails steal the show by serving them with light sides. A simple salad with a citrusy vinaigrette is the perfect pairing, but you can also serve other veggie-based side dishes like roasted root vegetables, garlic parmesan asparagus, or broccolini.

For a starch, try a creamy mushroom risotto or fluffy mashed potatoes. Or, for something a little lighter, steamed rice or quinoa will work well, too.

close up overhead shot of stuffed lobster tail

Storage and Freezing

We don’t often have leftovers when I make this dish! But if you do, you can easily store them for a couple of days.

How to Store

Place any leftover stuffed lobster tails in an airtight container and refrigerate for up to 2 days.

Can I Freeze Stuffed Lobster Tails?

It’s best to enjoy this dish fresh, but you can freeze the prepared stuffing in an airtight container for up to 1 month. Assemble and bake fresh lobster tails when you’re ready to serve.

fork digging into stuffed lobster tail

Top Recipe Questions

Is it better to boil or bake lobster tails?

You can prepare lobster either way but we prefer to bake them so that they can soak up buttery flavor while cooking. 

Do you rinse lobster tail before cooking? 

It’s a good idea to rinse the tail off after you’ve cracked it to get rid of any broken shell pieces that could lodge themselves into the meat.

Should lobster tails be at room temperature before cooking?

Yes — to make sure that they cook evenly, remove them from the fridge about a half hour or so before cooking them.

angled shot of platter of stuffed lobster tails

More Easy Lobster Recipes

If you’re a lover of lobsters like we are, you’ll want to check out these easy yet elegant recipes!

angled shot of plate of stuffed lobster tail

Stuffed Lobster Tail

4.34 from 39 votes
Crab Stuffed Lobster Tails is the ideal dinner for a special occasion. You won’t beleive how easy they are to make!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Equipment

Ingredients

Instructions

  • Preheat the oven to 425°F.
  • In a medium mixing bowl, whisk together the mayonnaise, parsley, lemon juice, Worcestershire, breadcrumbs, egg white and Old Bay seasoning. Gently toss the crab meat into mixture with a fork, making sure that you don't break up the large pieces of crab.
  • 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.
  • Brush the tops with the melted butter. Evenly divide and gently press the crab mixture into the tops so it doesn't fall off.
  • Bake the lobster tails for 10-12 minutes or until they are opaque and crab mixture is golden brown. Serve with lemon wedges or desired dipping sauce.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 431 kcal, Carbohydrates: 14 g, Protein: 35 g, Fat: 26 g, Saturated Fat: 6 g, Cholesterol: 150 mg, Sodium: 1507 mg, Potassium: 531 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 150 IU, Vitamin C: 65.7 mg, Calcium: 143 mg, Iron: 1.7 mg
Author: Chef Jessica Anne
Calories: 431
Course: Main Course, Main Dish
Cuisine: American
Keyword: stuffed lobster tails
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of stuffed lobster tails
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.34 from 39 votes (34 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. 5 stars
    This was very delicious. I did alter the recipe to fit more into our keto way of eating. So I’m not sure if that’s why i had to add 5x the bread crumbs. I had to bake mine for about 20 minutes then broil for about 5 minutes to brown more. And i was not able to find the crab recipe called for so i used 1 can of lump crab, next time I will use 2 cans. My husband and i really enjoyed this, thank you so much for your recipe. It was the only one i found that didn’t use cream cheese which I’m a little leary of. Will cook again. FYI in case anyone wants to know: keto bread crumbs are 2 tbsp almond flour, 2 tbsp parmesan cheese grated + 2 tsp parsley.

  2. You forgot to include the bread crumbs and eggs on step 2, I hope it comes out good because I didn’t add the egg

    1. Hi Maria, step #2 states “whisk together mayonnaise through Old Bay seasoning”- through implies all of the ingredients from mayo until Old Bay, which would include the bread crumbs and egg. Hope they turn out well!

  3. 3 stars
    I found this recipe to be too crab heavy. Think I would halve it and add more breadcrumbs or ritz crackers.

    1. Hi Denise! Thanks for the input. I think this is the only time I’ve ever had anyone tell me something was too crab heavy, but we appriciate the feedback!

  4. Looks delicious and will be making it for hubby and I for dinner this evening! Thank you!
    Question… Should this be broil on high or low?

    1. Hi Jim, step #2 says to “whisk together mayonnaise through Old Bay” which would include all of those ingredients. Enjoy!

    1. In instruction #2, it says to combine mayo through Old Bay- that is the majority of the ingredients. I just checked and don’t see any other missing. Which ones aren’t you seeing?