"To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!" — Rayna Jordan
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4 (6 ounce)
shelled raw lobster tails
green onion, minced
1 1/2 teaspoons
1 (6 ounce) can
crabmeat, drained and flaked
dry bread crumbs
Delish stuffing! I didn't grill it, I baked it at 400 degrees for 20 minutes.I'll probably use this stuffing in other dishes like...stuffed shrimp, mushrooms and in puffed pastry as an appy.Sooo good!!!
IT WASNT THAT GOOD
It was good, but not the best I've had. I felt the stuffing lacked seasoning. I will make it again, but will use additional seasonings.
This is a very simple, rich stuffing recipe that isn't just butter and ritz crackers. I have used it to stuff jumbo shrimp when lobster is not an option. I usually double the stuffing, even for only 2 people. I am really pleased with this dish!
WOW! This was SO good! I didn't have any breadcrumbs around, so I ground up some cheddar chex mix (delicious!). I also doubled the stuffing. If you double the stuffing, I would actually suggest baking the lobster for a few minutes first, and then putting the stuffing on top for the last 5 minutes or so... our stuffing started to burn (I actually took it off the lobster in the middle of cooking, and then put it back on towards the end) It looked so fancy! Try this! You won't be disappointed!
Four stars, and darned near five! I baked these, 425 degrees, about 15 minutes, using the four (6 ounce) tails as directed. They were tender, sweet and moist - perfectly done. I highly recommend cold water tails rather than warm if possible. The crab meat filling seemed like it could use a little spunk, so I used about 2 T. of chopped red bell pepper instead of celery and I believe that was a positive change and contribution. I also added about another 2 T. of melted butter to ensure the topping would be sinfully rich and moist. With my usual consideration of Hubs' sensitive innards, I omitted the cayenne pepper, choosing a few grinds of freshly ground pepper instead. For the bread crumbs I crushed some crostini and added a little Parmesan cheese. Bottom line? This was excellent - not "overworked and overdone." When you're paying big bucks for jumbo lump crabmeat and lobster tails, you want to taste THAT, not a bunch of other stuff.
The crab stuffing was awesome. I am going to use it often. Plan to make Filet Mignon stuffed with crab and this recipe will be perfect.
Elegant, simple and delicious! The instructions are easy to follow, and the results exceeded our expectations.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Stuffed Lobster Rayna
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 73
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