Recipes › Seafood › Crab Stuffed Lobster Recipe

Crab Stuffed Lobster Recipe

Recipe by Pedro M. A. Neves

This elegant Italian-inspired dish features sweet lobster tail split lengthwise and filled with a delicate mixture of lump crab meat, herbs, and breadcrumbs before being baked until golden. The combination of two premium shellfish creates a luxurious seafood experience that honors Mediterranean coastal cooking traditions. Finished with a drizzle of lemon-infused butter, this showstopping main course is perfect for special occasions.

Ingredients

• 2 lobster tails (8 oz each)
• 200g (7 oz) fresh lump crab meat
• 50g (1.75 oz) panko breadcrumbs
• 30ml (2 tbsp) extra virgin olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 15ml (1 tbsp) fresh parsley, chopped
• 10ml (2 tsp) fresh tarragon, chopped
• 5ml (1 tsp) Dijon mustard
• 1 egg yolk
• Salt and freshly ground black pepper to taste
• 30g (1 oz) Parmigiano-Reggiano, grated
• 60ml (4 tbsp) unsalted butter
• 1 lemon, halved
• 120ml (½ cup) dry white wine

Instructions

1. Preheat oven to 200°C (400°F). Using kitchen shears, carefully cut the lobster tails in half lengthwise, keeping the shell intact. Use a small sharp knife to gently remove the meat without damaging the shell cavity.

2. Heat olive oil in a large skillet over medium heat. Sauté the minced shallot until softened, about 2 minutes, then add garlic and cook for 30 seconds until fragrant.

3. Remove from heat and gently fold in the crab meat, being careful not to break the lumps. Add parsley, tarragon, Dijon mustard, egg yolk, salt, and pepper. Mix gently until just combined.

4. In a separate small bowl, combine panko breadcrumbs with grated Parmigiano-Reggiano. Gently fold this mixture into the crab filling until just incorporated.

5. Divide the crab and breadcrumb mixture evenly between the four lobster shell halves, mounding it gently on top of the cut surface. Arrange the stuffed lobster halves in a baking dish and pour the white wine into the bottom of the dish.

6. Dot the top of each stuffed lobster with small pieces of unsalted butter. Place the baking dish in the preheated oven and bake for 16-18 minutes, until the filling is golden brown and the lobster meat is opaque.

7. Remove from oven and let rest for 2 minutes. Drizzle the pan juices over the lobster halves and serve immediately with fresh lemon wedges.

Substitutions

• Substitute crab meat with chopped cooked shrimp or scallops for a different shellfish variation
• Replace Parmigiano-Reggiano with aged pecorino romano for a sharper flavor profile
• Use panko breadcrumbs with a gluten-free substitute for a celiac-friendly version
• Substitute tarragon with fresh dill or chervil for a lighter herbaceous note

Tips

• Keep the crab mixture cool before stuffing to prevent the lobster meat from becoming tough during baking
• Use fresh lump crab meat rather than canned or pasteurized for superior flavor and texture
• The lobster tails can be prepared and stuffed up to 4 hours ahead; cover with plastic wrap and refrigerate until ready to bake
• Squeeze fresh lemon juice over the finished dish just before serving to brighten the delicate seafood flavors

This dish reflects the Italian coastal tradition of maximizing premium ingredients through elegant simplicity, particularly common in Liguria and the Amalfi Coast where lobster and crab are prized shellfish. The combination of two shellfish in one dish demonstrates the Mediterranean philosophy of celebration cooking, where abundance and quality are honored with restrained seasoning.

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