This is the kind of dish that instantly feels like a celebration. Crab stuffed lobster tails have that restaurant-style charm, but when you make them at home, they feel even more special. I still remember the first time I made these for a family anniversary dinner — the aroma of garlic butter and smoky seafood filled the air, and everyone went quiet for a moment with their first bite. That’s when I knew this one was a keeper.
Whether it’s a date night, a summer cookout, or just a dinner you want to make unforgettable, this recipe fits right in. It’s easier than it looks, and the flavor payoff is incredible.
Why This Recipe Always Impresses
What I love most about this dish is how it brings together two incredible flavors — sweet crab and buttery lobster — in a way that doesn’t need overcomplicating. The garlic butter drizzle ties everything together with a richness that feels luxurious without being fussy.
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A show-stopping main course with minimal ingredients.
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The stuffing adds a sweet, savory layer to the lobster.
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It cooks quickly, making it perfect for special occasions.
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Garlic butter brings depth and a beautiful shine to the final dish.
Ingredients You’ll Need
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Lobster Tails – Choose 5–6 medium tails for even cooking.
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Seasoning – Kosher salt, black pepper, and garlic powder for simple, clean flavor.
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Crab Stuffing:
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Lump crab meat (shredded)
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Mayonnaise (adds moisture and helps bind everything)
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Panko bread crumbs (for structure and a light crunch)
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Dijon mustard
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Seafood seasoning
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Egg yolks to hold it together
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Garlic Butter:
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Clarified butter
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Minced garlic
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Red chili flakes
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Fresh parsley
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How I Make It
Step 1: Preparing the Stuffing
I start by mixing the crab meat with mayonnaise, breadcrumbs, Dijon, seasoning, and egg yolks until it resembles a soft crab cake mixture. If it feels too wet, I add a bit more breadcrumbs; if it feels too dry, a touch more mayo.
Step 2: Butterflying the Lobster
I use kitchen shears to carefully cut the top shell lengthwise down to the tail, then gently separate the meat from the shell with a spoon, keeping it attached at the base. Lifting the meat on top of the shell not only makes it easier to season but also gives it that restaurant look once cooked.
A few shallow slits in the meat help the seasoning cling better. I brush the lobster with oil and season it lightly with salt, pepper, and garlic powder.
Step 3: Stuffing the Lobster
I shape the crab mixture into small ovals and place them neatly on top of each lobster tail. A quick chill in the freezer for 10 minutes helps firm them up so they hold their shape during cooking.
Step 4: Cooking to Perfection
I preheat the grill or smoker to 375°F and cook the lobster tails indirectly for 10–12 minutes, just until the meat turns opaque and reaches 145°F inside.
While they cook, I melt the butter with garlic, chili flakes, and parsley. A generous brush of this garlic butter during the last few minutes gives the tails a golden shine and extra flavor.
Tips That Make a Big Difference
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Don’t overcook the lobster. It should turn just opaque and firm, not rubbery.
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Firm up the stuffing. A quick chill helps it stay put during cooking.
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Use real crab meat. The flavor is delicate and sweet, which pairs beautifully with lobster.
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Save extra garlic butter. It’s perfect for drizzling or dipping when serving.
Make Ahead Tips
I often prep the stuffing and butterfly the lobster tails a few hours in advance, then store everything in the fridge until it’s time to cook. This makes dinner service smooth, especially when entertaining. The butter sauce can be made ahead too and gently reheated before brushing.
Serving Ideas
I love plating these with lemon wedges, a sprinkle of fresh parsley, and a little extra garlic butter on the side. For sides, mac and cheese, corn on the cob, roasted green beans, or warm biscuits work beautifully. If you want to make it feel extra special, serve it with a chilled glass of white wine.
Storage
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To store: I place leftovers in an airtight container and refrigerate for up to 2 days.
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To reheat: Gently reheat on the grill or in the oven at low heat to keep the lobster tender and juicy.
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To freeze: I prefer enjoying this fresh, but cooked lobster can be frozen if wrapped tightly.
FAQs
What’s the difference between crab and lobster meat?
Crab is sweeter and more delicate, while lobster has a salty, slightly firmer texture. Pairing them together gives you a balanced sweet-salty flavor.
Can I season the lobster differently?
Yes, you can use your favorite seafood seasoning, Old Bay, or even a squeeze of lemon for a brighter flavor.
Can I boil the lobster instead of grilling?
You can, but grilling or smoking adds a beautiful depth and smoky flavor that boiling won’t replicate.
Can I make this recipe without a grill?
Yes, baking the lobster tails in the oven at 375°F works just fine. Brush with garlic butter halfway through for the same rich finish.
Crab Stuffed and Baked Lobster Tails
Crab Stuffed and Baked Lobster Tails are a true showstopper.
Ingredients
For the lobster:
- 5–6 lobster tails
- 1½ tablespoons kosher salt
- 1½ tablespoons black pepper
- 1 tablespoon garlic powder
- Canola oil as needed
For the crab stuffing:
- 1 cup lump crab, shredded
- ½ cup mayonnaise
- ⅔ cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 2 teaspoons seafood seasoning
- 2 egg yolks
For the garlic butter:
- 1½ cups clarified butter
- 2 tablespoons minced garlic
- 1 tablespoon red chili flakes
- 1 tablespoon chopped parsley
Instructions
- Start by combining all the crab stuffing ingredients in a bowl, mixing until everything holds together like a soft crab cake. Add a little extra mayonnaise if you want a creamier texture, or more panko for extra crunch. Set aside.
- Use kitchen shears to carefully cut down the top of each lobster shell, stopping just before the tail. Gently slide a spoon underneath the shell to loosen the meat without cutting through it. Lift the meat out and rest it on top of the shell, keeping it attached at the tail end. Make a few shallow cuts along the top of the meat to help it cook evenly.
- Brush the lobster tails lightly with canola oil and season generously with salt, pepper, and garlic powder. Shape about 1½–2 ounces of crab stuffing into oval patties and place them neatly on top of each tail.
- Arrange them on a tray and chill in the freezer for about 10 minutes to help them hold their shape.
- Preheat your smoker or oven to 375°F. When it’s ready, place the stuffed lobster tails inside and cook for 8–12 minutes, until the meat turns opaque and reaches an internal temperature of 145°F.
- While the lobster cooks, melt the clarified butter in a small skillet. Stir in garlic, red chili flakes, and chopped parsley until fragrant. Lightly brush the garlic butter over the lobster tails just before they’re done baking, and reserve some for dipping.
- Once cooked, let the lobster rest for a couple of minutes. Finish with an extra drizzle of butter and a sprinkle of parsley before serving.
Notes
- You can swap the smoker for a regular oven if needed — just bake at 375°F until the lobster is fully cooked.
- For extra flavor, add a squeeze of lemon juice over the top before serving.
- Serve alongside roasted vegetables, mashed potatoes, or crusty bread to soak up all that garlic butter goodness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1831Total Fat 85gSaturated Fat 37gTrans Fat 0gUnsaturated Fat 40gCholesterol 935mgSodium 3311mgCarbohydrates 38gFiber 2gSugar 1gProtein 217g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Crab stuffed lobster tails are the kind of dish that makes any meal feel like a special occasion. It’s elegant, rich, and surprisingly easy to pull off at home. Once you take that first buttery bite with sweet crab and tender lobster, you’ll understand why this recipe has a way of stealing the spotlight at the table.
