Recipe by Lotus
"Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal."
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lobster tails, split along the center top
buttery round crackers, crushed
jumbo lump crabmeat
chopped fresh parsley leaves
seafood seasoning (such as Old Bay®)
fresh lemon juice
salt, or to taste
freshly ground white pepper, or to taste
This was a collaborative effort between Hubs and me. As this recipe's first reviewer I wanted to make sure I stuck to the recipe as closely as possible. For the most part I did, however, I did use a smidge less Old Bay and lemon zest, and omitted the garlic since I used 2 T. of crushed, buttery garlic croutons in place of the "buttery round (i.e., Ritz) crackers. For color interest, texture and extra flavor I added a couple tablespoons of finely chopped sweet red bell pepper. I didn't measure the lemon juice, just gave it a good squeeze. I found it needed NO salt. This tinkering is only a reflection of personal taste, and not a criticism of the recipe which I'm sure is find as it stands. I do have a criticism, however, and that is that the size of the lobster tail is not indicated, which could greatly affect the cooking time! We used four (6 oz.) tails, and Hubs baked them for 15 minutes! Any larger tail would have required longer cooking time - this recipe directs 10-12 minutes, but for what sized tail? Very good recipe overall. Hubs particularly enjoyed it, while I will always be a fan of strictly broiled lobster tail with hot drawn butter.
This recipe was so easy delicious! I subbed some whole wheat crackers for the buttery ones (always changing up ingredients where I can to make things a little healthier). My grocery store also ran out of lump crab meat and I used a high quality canned crab meat that I was nervous would make it "fishy" and it was awesome instead of spending $20 I spent $5 and it was really good. Making this for a upcoming dinner party.
I used the stuffing recipe for portabella mushrooms and it was excellent. The only changes I made was to add a little extra lemon juice and used canned crab (that's what I had) . I will definitely make this again but will omit the salt and use lump crab like the recipe calls for. My husband LOVED this and asked that I make it again as an entree with a vegetable!
Made this yesterday for my mom for mothers day. Awesome, Awesome, Awesome. Substituted panko bread crumbs (all I had). Everything else followed to the tee. My family loved it. I got rave reviews. Once again.... allrecipes to the rescue!! Thanks Lotus!! Will be making this again.
We made this recipe almost exactly as is except we used canned lump white crab meat because it was cheaper than fresh, and we substituted 1 teaspoon dried parsley for the fresh parsley and 1/4 teaspoon black pepper for the white pepper. This turned out really good except the crab stuffing was rather salty, maybe because we used canned meat. Next time, I'd leave out the extra 1/4 teaspoon salt and maybe even try to find unsalted Ritz crackers to use to keep the salt content down.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab-Stuffed Lobster Tail
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 373
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