If you’re looking for a dish that wows the table before anyone even takes a bite, this Stuffed Lobster with Shrimp is it. Rich, buttery, and impressive without being fussy, this recipe brings a restaurant classic into your own kitchen. It’s the kind of meal you pull out for anniversaries, birthdays, or those evenings when you just want to treat yourself to something truly special.
Why This Lobster Dish Feels So Special
I first saw baked stuffed lobsters being prepared in a bustling restaurant kitchen when I was younger, and I’ll never forget it. The smell of hot butter hitting seafood filled the air, and every time one left the line, you could almost hear people’s heads turn in the dining room. It was the “big ticket” order of the night, and when my dad cooked it at home for a family birthday, it instantly became one of those meals etched into memory.
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Showstopper Appeal – A split lobster shell filled with golden stuffing and topped with plump shrimp is an instant centerpiece.
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Classic but Comforting – It looks extravagant, but it’s really just good seafood, breadcrumbs, and butter working together.
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Personal Touch – The joy of making it at home is that you can adjust it to your own taste — more herbs, extra shrimp, or, like me, a heavier hand with the butter.
Step-by-Step: Making Stuffed Lobster at Home
Choosing the Lobsters
Start with live hard shell lobsters from a trusted fish market. They hold up best for baking. Soft shells have a nice sweetness but less meat and more water, which isn’t ideal here.
Prepping the Lobsters
Keep them cold until you’re ready — either in the fridge or with a quick 10-minute rest in the freezer. This keeps them calm and easier to handle. Dispatch quickly and humanely with a sharp knife, then split them neatly down the middle. Clean out the stomach sack, sand track, and rinse well before stuffing.
The Stuffing
Breadcrumbs tossed with melted butter, herbs, lemon zest, and a little seasoning are the heart of this recipe. Don’t over-pack it — the beauty is in the loose, buttery texture.
Adding the Shrimp
Topping each lobster with shrimp not only adds more seafood goodness, it makes the dish feel even more indulgent. A little drizzle of clarified butter over the shrimp before baking seals the deal.
Baking to Perfection
High heat (425°F) for 12–15 minutes is enough. The key is to pull them just as the lobster turns opaque and the shrimp curl gently. They’ll finish cooking in their own heat once out of the oven.
Practical Kitchen Tips
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Weigh Down the Tails – If your lobster tails start to curl while baking, a small cast iron pan placed lightly on top works wonders.
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Clarified Butter – Strain out the milk solids for a clean finish. It’s what restaurants use, and it really does make the dish taste lighter.
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Add a Splash of Wine – Sometimes I add a tablespoon of white wine to the breadcrumb mix. It gives the stuffing a subtle depth.
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Serve With Tools – A lobster cracker and pick on the side make eating this so much easier (and less messy).
Make-Ahead Tips
You can split and clean the lobsters earlier in the day, prep the stuffing, and keep everything chilled. When it’s time for dinner, all you need to do is fill, top with shrimp, and bake. This makes it much less stressful if you’re serving it for guests.
Serving Suggestions
This dish really doesn’t need much alongside it — the lobster and shrimp already do the talking. I usually keep sides simple:
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A crisp green salad with a lemony dressing.
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Garlic mashed potatoes or roasted baby potatoes.
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A chilled glass of white wine (Chardonnay or Sauvignon Blanc work beautifully).
Storage
Stuffed lobster is best eaten immediately while hot and juicy. If you do have leftovers, store them in the fridge for a day or two, wrapped tightly. To reheat, cover loosely with foil and warm in a low oven, but know the texture won’t be quite the same as fresh.
FAQs
Can I use frozen lobster tails instead of whole lobsters?
Yes. It won’t have the same presentation, but it’s still delicious. Just adjust baking time since tails cook a bit faster.
What kind of shrimp should I use?
Medium or large shrimp work best. Peeled and deveined saves you prep time.
Do I need clarified butter?
Not strictly — regular melted butter works fine. Clarified just gives a cleaner flavor and resists burning.
How do I know when it’s done?
The lobster meat should be opaque, and the shrimp should be pink and slightly curled. If you’re unsure, pull it a minute early rather than risk overcooking.
Stuffed Lobster with Shrimp
When you want to wow your guests with a restaurant-worthy dish, stuffed lobster with shrimp is the ultimate showstopper.
Ingredients
- lobsters (Maine or Boston, about 1¼ to 1½ pounds each)
- shrimp, peeled and deveined
- panko breadcrumbs or dried breadcrumbs
- salted butter, melted
- olive oil
- fresh parsley, chopped
- paprika
- freshly grated lemon zest
- dried thyme
- garlic powder
- fresh dill, chopped (optional)
- salt and freshly ground black pepper
- lemon wedges, for serving
Instructions
- Keep the lobsters chilled in the refrigerator until ready to use. For easier handling, place them in the freezer for about 10 minutes. Using a sharp chef’s knife, quickly dispatch the lobsters by placing the tip behind the eyes and pressing straight down in one motion.
- Lay each lobster on its back and carefully cut lengthwise down the center, stopping before the hard outer shell. Trim away the antennae and heads, then split the lobsters open so they lie flat. Remove the stomach sack, dark intestinal tract, tomalley, and roe if you prefer not to include them in the stuffing. Rinse the shells well, pat dry, and place on a baking sheet.
- Season the shrimp lightly with salt and pepper and set aside. Brush the lobster shells and meat with a mix of olive oil and a little melted butter. Reserve several tablespoons of clarified butter for serving.
- In a bowl, combine the remaining butter with breadcrumbs, paprika, thyme, garlic powder, lemon zest, dill if using, and parsley. Spoon this mixture loosely into the lobster cavities without packing it down. Arrange the shrimp on top of the stuffing. Drizzle with a touch of the reserved clarified butter.
- Preheat the oven to 425°F (220°C). Bake the lobsters on the top rack for 12 to 15 minutes, until the shrimp and lobster meat are just cooked through and slightly translucent.
- Garnish with extra parsley and serve hot with lemon wedges and the reserved melted butter.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 151Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 371mgCarbohydrates 13gFiber 2gSugar 1gProtein 9g
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
Stuffed Lobster with Shrimp isn’t an everyday meal — and that’s what makes it special. Every time I make it, I’m reminded of that restaurant kitchen energy, the smell of butter and seafood mingling, and the look on my family’s faces when I set it on the table. It’s indulgent, nostalgic, and deeply satisfying — exactly what a celebration meal should be.
