Crab Stuffed Lobster Tails Recipes

CRAB STUFFED LOBSTER RAYNA

Steps:

• Preheat grill for medium heat.
• Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
• In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
• Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

CRAB-STUFFED LOBSTER TAIL RECIPE - (4.6/5)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). 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 each portion of tail meat with 1 teaspoon melted butter. 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. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off. 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).

LOBSTER STUFFED WITH CRAB IMPERIAL

Steps:

• 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
• 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.
• 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!

CRAB STUFFED LOBSTER TAILS RECIPE

Steps:

• Thaw lobster tails in fridge overnight.
• Preheat the oven to 425ºF.
• Cut the lobster tails; start at the top of the shell & cut down to edge of the fin. Remove the tail meat, then place on top of the shells.
• Melt 4 Tablespoons of butter in a small saucepan. Add ½ teaspoon lemon zest.
• Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes then remove from oven.
• Melt remaining 4 Tablespoons of butter in another small saucepan. Add onion and garlic and cook until onion is translucent (about 2 minutes). Gently fold in crushed crackers, salt, pepper, ½ teaspoon lemon zest, sherry, olive oil & crabmeat.
• Brush lobster tails again with melted lemon butter, pack crab stuffing tightly on top. Bake for 12 to 13 minutes, or until lobster meat reaches 145ºF. Brush again with melted lemon butter, then serve immediately.

CRAB-STUFFED LOBSTER TAIL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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 each portion of tail meat with 1 teaspoon melted butter.
• 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.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• 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).

CRAB PIGGYBACK LOBSTER TAILS

Steps:

• 1. Melt 1 tbsp butter in a saucepan. Then add crab meat and gently toss. Remove from heat.
• 2. In a small bowl, whisk together mustard, mayo, cream, lemon juice, and Old Bay seasoning.
• 3. Place cold egg whites in a mixing bowl and whisk on high speed until stiff peaks form.
• 4. Very gently fold the mustard mixture, crab, Panko crumbs and parsley into the egg white peaks.
• 5. Preparing the lobster tails. Using kitchen scissors cut through the shell on the back (the humped part of the shell) down to the tail fin. Do not remove the under shell. I run my finger between the meat and the shell to loosen it from each other.
• 6. Now lift out the uncooked tail through the shell opening and set aside.
• 7. To keep the tails flat while cooking, use bamboo skewers.
• 8. Lobster tail shells do tend to curl up when cooking. To avoid this, place a bamboo skewer through the back of the empty tail shell and out the front portion of the shell.
• 9. Melt the remaining 4 tbsp. of butter in the microwave. Brush inside of the lobster shell with melted butter.
• 10. Divide crab mixture into 4 portions. Gently place crab inside of each lobster shell opening, keep the crab meat loose in form - do not packed tightly in the shell. You should have a space opening (about a 1/2 inch) in the top of the lobster shell, where you can see the crab meat, once stuffed. *Any overage of remaining crab mixture can be placed in a buttered ramekin and bake at 400 degrees.
• 11. Now rest the lobster meat on top of the shell (kind of piggybacking it) over the shell opening where the crab meat is. Make sure the lobster shell is stabilized by spreading out the tail fins.
• 12. Pour wine into glass baking pan. Place crab filled tails {bottom-flat side down into the wine baking pan. Make sure the lobster shell is stabilized by spreading out the tail fins.
• 13. Brush lobster meat with remaining butter.
• 14. Bake for 15 minutes or until internal temp of crab and lobster reaches 130 degrees.
• 15. Remove baking dish. Using tongs remove the lobster meat off the shell and set aside for a moment. Spoon out a few tablespoons of crab mixture from the inside of each shell. Put the lobster tail back on top of each shell again, this time topping the lobster with the spooned out crab meat forming an elongated crab stack.
• 16. Brush crab topping with butter. Place back in the oven for 5 more minutes or until temperature reaches 140 degrees. *Do not overcook.
• 17. Remove each lobster from the baking pan and serve!