Crab Stuffed Lobster Rayna Recipe -
Crab Stuffed Lobster Rayna Recipe
  • READY IN 47 mins

Crab Stuffed Lobster Rayna

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    27 mins

    47 mins


  1. Preheat grill for medium heat.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2008

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!!!

Most Helpful Critical Review
Jan 25, 2004



24 Ratings

Jan 25, 2004

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!

Jan 25, 2004

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.

May 25, 2012

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.

Jan 25, 2004

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!

Feb 28, 2005

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.

Feb 13, 2005

My God these were delicious!!! My husband amde these tonight and followed the recipe exactly...they were so good!


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 718 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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