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Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail


"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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30 m servings 596 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
  3. Brush each portion of tail meat with 1 teaspoon melted butter.
  4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

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Read all reviews 17
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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 ...

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 r...

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 definite...

These were fantastic. I think I added too much lemon zest though. Still very good.

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...

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 t...

I made this for New Years dinner for 8 people. It was a huge success! Everyone raved about it. I will definitely make this again. The recipe was easy - the hardest part was splitting the lobst...

Amazing entree. Made it for dinner this evening, followed the directions as written. I added half a lemon juice, great taste and texture. Paired with it linguine tossed in a butter and garlic. ...

A quick and easy way to make your lobster tails mo-better ;) So easy a caveman can do it.

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