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If you’re craving a show-stopping seafood feast that’s as elegant as it is indulgent, then the Crab Stuffed and Baked Lobster Tails Recipe is your new best friend in the kitchen. This dish marries sweet, succulent lobster with a rich and savory crab stuffing, highlighted by the bright zing of lemon and the smooth depth of buttery goodness. Whether it’s a special occasion or a weekend treat, these lobster tails bring the perfect balance of luxurious flavors, straightforward prep, and impressive presentation that will wow anyone lucky enough to dig in.
Ingredients You’ll Need
These ingredients might look simple at first glance, but each one plays a crucial role in creating the perfect texture, flavor balance, and beautiful color that make this dish irresistible. From fresh seafood to aromatic seasonings and crunchy butter crackers, every component comes together effortlessly.
- 4-6 lobster tails, 4 oz. each: The star of the dish, fresh lobster tails deliver sweet and tender meat that’s perfect for stuffing and baking.
- 4 Tbsp. lemon butter, melted: A zesty and buttery glaze that enhances the lobster’s natural sweetness and adds a hint of fresh citrus.
- Salt and pepper, to taste: Essential for seasoning and bringing out the depth of all the dish’s flavors.
- 4 Tbsp. Heinen’s butter, salted: Adds rich, creamy flavor and helps to sauté veggies and meld ingredients.
- 5 Tbsp. onion, minced: Provides subtle sweetness and texture to the crab stuffing.
- ½ tsp. garlic, minced: Gives a gentle punch of aromatic warmth without overpowering the seafood.
- 1 cup butter crackers, crushed: Offers a crunchy, buttery element that binds the stuffing and adds texture.
- 1 ½ cups Boss Claw lump crab meat: The decadent and delicate crab meat is the heart of the stuffing, giving it an irresistible seafood richness.
- ¼ tsp. salt and ground pepper, to taste: Enhances the flavors in the stuffing perfectly.
- ½ tsp. lemon zest: Infuses the stuffing with bright citrus notes for balance.
- 5 Tbsp. dry sherry: Adds a subtle depth of flavor with a touch of sweetness that complements both crab and lobster.
- 2 Tbsp. Heinen’s olive oil: Used to gently bind and infuse the stuffing with extra richness and silkiness.
How to Make Crab Stuffed and Baked Lobster Tails Recipe
Step 1: Preheat and Prepare the Lobster Tails
Start by heating your oven to 425ºF. While it’s warming up, carefully cut each lobster tail shell from the top toward the fin edge. Gently remove the lobster meat, being careful to keep it intact, then rest the meat on top of its shell. This simple prep makes the tails ready to be seasoned and beautifully stuffed later.
Step 2: Season and Bake the Lobster Meat
Place your prepared lobster tails on a baking sheet. Sprinkle with salt and pepper to taste, then brush generously with the freshly melted lemon butter. Pop the lobster tails into the oven and bake for about 5 minutes. This quick bake sets the lobster meat and infuses it with buttery citrus goodness, ensuring each bite stays juicy and tender.
Step 3: Create the Rich Crab Stuffing
While the lobster bakes, melt the salted butter in a small saucepan over medium heat. Add the minced onion and garlic, cooking until the onion turns translucent and fragrant, about 2 minutes. Next, gently fold in the crushed butter crackers, salt, pepper, lemon zest, dry sherry, olive oil, and finally the luscious lump crab meat. This mix becomes the savory, crunchy, and citrus-bright stuffing that makes this recipe unforgettable.
Step 4: Stuff and Finish Baking
Once the lobster has baked for 5 minutes, remove it from the oven and brush again with lemon butter to keep it moist. Then, carefully pack the crab stuffing tightly on top of each lobster tail. Return the tray to the oven and bake for 12 to 13 more minutes, or until the lobster meat reaches an internal temperature of 145ºF. A final brush of lemon butter after baking adds that irresistible glossy finish.
How to Serve Crab Stuffed and Baked Lobster Tails Recipe
Garnishes
Fresh garnishes can elevate any plate, and for this Crab Stuffed and Baked Lobster Tails Recipe, simple is best. Sprinkle chopped fresh parsley or chives over the lobster tails for a pop of color and subtle freshness. A few lemon wedges on the side invite extra citrus zing to brighten every bite even more.
Side Dishes
This dish shines when paired with sides that complement but don’t overpower. Consider light, crisp options like garlic roasted asparagus, a fresh garden salad with vinaigrette, or even creamy risotto. The goal is to balance the richness of the lobster and crab with textures and flavors that refresh the palate.
Creative Ways to Present
For a dinner party or special occasion, presentation is key. Serve the stuffed lobster tails nestled atop a bed of cooked baby spinach or wild rice to add visual appeal and extra texture. Arrange the lemon wedges artfully on the platter, and consider a drizzle of herb-infused olive oil around the plate for an elegant touch that impresses every guest.
Make Ahead and Storage
Storing Leftovers
If you’re fortunate enough to have leftovers from this Crab Stuffed and Baked Lobster Tails Recipe, store them in an airtight container in the refrigerator. They’ll keep their flavor and texture beautifully for up to two days, which makes them perfect for a next-day treat or lunch.
Freezing
Because this recipe relies on the delicate texture of fresh seafood, freezing isn’t ideal for the cooked stuffed lobster tails. It’s best to freeze lobster tails or crab meat separately before cooking if you want to save ingredients for later use. Always thaw seafood slowly in the fridge for best results.
Reheating
When reheating, gently warm the leftovers in a low oven or microwave on a moderate setting to avoid drying out the lobster meat. Brushing a little melted lemon butter on top before reheating helps keep the lobster moist and flavorful. Avoid overcooking as lobster can become rubbery quickly.
FAQs
Can I prepare the crab stuffing ahead of time?
Absolutely! You can make the crab stuffing a few hours in advance and keep it refrigerated. Just be sure to cover it well to maintain freshness. When you’re ready to bake, stuff the lobster tails right before going into the oven for best texture.
What if I can’t find Boss Claw lump crab meat?
Don’t worry if you can’t find Boss Claw specifically. Lump crab meat from any good quality source works wonderfully here. Just look for fresh or well-packed crab meat that’s not too watery to maintain the stuffing’s rich texture.
Can I use frozen lobster tails for this recipe?
Yes, frozen lobster tails are a convenient option. Just make sure to thaw them completely in the refrigerator overnight before preparing and baking. This ensures even cooking and preserves the tender texture crucial for this recipe.
Is dry sherry necessary?
The dry sherry adds a subtle, nuanced flavor to the crab stuffing that deepens its complexity. If you prefer to avoid alcohol, you can substitute a splash of chicken broth or a squeeze of lemon juice to maintain some acidity and moisture.
How do I know when the lobster tails are fully cooked?
The lobster meat should reach an internal temperature of 145ºF to be perfectly cooked—firm and opaque but still juicy. Use a meat thermometer for accuracy, or watch for the meat to turn pearly white and separate easily from the shell.
Final Thoughts
There’s something truly magical about the Crab Stuffed and Baked Lobster Tails Recipe that makes me smile every time I serve it. It’s rich, elegant, and surprisingly easy to pull off, perfect for sharing with loved ones when you want to feel a little fancy without fuss. So go ahead, give this recipe a whirl—your taste buds and guests will thank you!
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Crab Stuffed and Baked Lobster Tails Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Crab Stuffed and Baked Lobster Tails featuring tender lobster meat topped with a flavorful lump crab mixture baked to perfection with lemon butter. This elegant seafood dish is perfect for special occasions or a luxurious dinner at home.
Ingredients
Lobster Tails
- 4–6 lobster tails, 4 oz. each
- Salt and pepper, to taste
- 4 Tbsp. lemon butter, melted (combine 4 Tbsp. melted butter with ½ tsp. lemon zest)
Crab Stuffing
- 4 Tbsp. salted butter (Heinen’s butter)
- 5 Tbsp. onion, minced
- ½ tsp. garlic, minced
- 1 cup butter crackers, crushed
- 1 ½ cups Boss Claw lump crab meat
- ¼ tsp. salt
- Ground black pepper, to taste
- ½ tsp. lemon zest
- 5 Tbsp. dry sherry
- 2 Tbsp. Heinen’s olive oil
Instructions
- Preheat Oven: Preheat your oven to 425ºF to ensure it’s hot and ready for baking the lobster tails.
- Prepare Lobster Tails: Using a sharp knife, cut down the center of each lobster tail shell starting at the top and going down to the fin, carefully removing the tail meat without cutting through it completely.
- Position Meat: Gently lift the lobster meat and place it on top of the shells for easy stuffing and presentation.
- Season and Butter: Place the lobster tails on a baking sheet, season them generously with salt and pepper, then brush each with the melted lemon butter to add rich flavor and moisture.
- Initial Bake: Bake the lobster tails in the preheated oven for about 5 minutes to partially cook the lobster meat.
- Prepare Crab Stuffing: In a small saucepan, melt the 4 Tbsp. of salted butter, add the minced onion and garlic, and cook until the onion becomes translucent, approximately 2 minutes.
- Combine Stuffing Ingredients: Remove the saucepan from heat and gently fold in the crushed butter crackers, salt, pepper, lemon zest, dry sherry, olive oil, and lump crab meat to create a flavorful stuffing mixture.
- Stuff Lobster Tails: After the initial 5-minute bake, take the lobster tails out of the oven, brush them again with melted lemon butter, then tightly pack the crab stuffing mixture on top of each lobster tail meat.
- Final Bake: Return the stuffed lobster tails to the oven and bake for an additional 12-13 minutes, or until the lobster meat reaches an internal temperature of 145ºF, indicating doneness.
- Serve: Once done, brush the lobster tails again with the melted lemon butter and serve immediately while warm and juicy.
Notes
- Ensure not to overcook the lobster to keep the meat tender and succulent.
- The crab meat can be substituted with other seafood if desired, like shrimp or scallops.
- Use fresh lemon zest for the best citrus flavor in the lemon butter and stuffing.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
