stuffed lobster

Baked Stuffed Lobster with Shrimp makes a big statement. Whether it’s a romantic meal or special celebration, this lobster with herbs, buttery bread crumbs and shrimp won’t disappoint. If you’re feeling intimidated, we break down the steps so that anyone can pull off this recipe.

Baked Stuffed Lobster with Shrimp

lobsters

shrimp

Salt and black pepper

olive oil

salted butter ((110 grams, melted))

panko or dried breadcrumbs ((50 grams))

paprika

thyme

garlic powder

dill ((optional))

parsley

lemon zest

Lemon wedges ((to serve))

Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.

Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.

Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.

After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.

Discard the stomach sack and intestines, which are usually transparent but filled with dark material, and the dark sand track that goes down to the tail. Use the kitchen shears to make a small cross cut in the shell (be careful not to cut the meat) about halfway up the lobster tail on each side. This will help prevent the lobster tail from curling up when it cooks in the oven.

Next, remove the green tomalley and the roe, and set aside for the stuffing if you enjoy it, or discard. Rinse out each lobster under running water until clean. Pat the shells dry, and transfer to a sheet pan.

Clean and rinse the shrimp, and toss with a pinch of salt and freshly ground black pepper. Set aside.

Mix 2 tablespoons olive oil with 1 tablespoon melted butter, and brush the entire lobster––including the outside of the shells. At this point, reserve 4 tablespoons of the clarified melted butter in a small bowl for serving (clarified butter is the melted butter without the milk solids that float to the top).

Using a fork, mix the remaining butter with 1 cup of panko/breadcrumbs, 1/2 teaspoon paprika. 1/2 teaspoon dried thyme, 1/8 teaspoon garlic powder, 1 teaspoon fresh chopped dill, if using, 1/4 cup fresh chopped flat Italian parsley (reserve 1 tablespoon of parsley for garnish), and ½ teaspoon freshly grated lemon zest.

Evenly distribute the breadcrumbs into the cavities of the split lobsters, making sure you don’t pack the stuffing. It should be loose so the stuffing has a light and flakey texture. Next, lightly press five whole shrimp on top of the stuffing in each lobster.

Drizzle 1 teaspoon of the reserved clarified butter on top of the shrimp. You can add more butter in this step if you like. Heck you can add more butter at any step if you like!

Preheat the oven to 425 F, and bake the lobsters on the upper rack for 12 to 15 minutes, or until the meat is translucent. Don’t overcook the lobster, and remember it will continue to cook after you take it out! You can always put it back into the oven for more time, but you can’t reverse overcooking.

Transfer your lobsters to plates and sprinkle chopped parsley on top. Serve your stuffed baked lobster immediately with fresh lemon wedges and the melted butter you set aside earlier.

This recipe rocks!!!! I can’t understand why some people didn’t like it, sounds to me like they don’t know how to cook in the first place and just need someone to blame it on. Great recipe sir!

I concur with Cheryl. My shrimp came out underdone. Served it as a surf and turf with a Tomahawk steak for a birthday dinner and the unfortunate steak had to be reheated cause of the wait. The breadcrumbs didn’t help the shrimp much. It lacked something. Maybe celery, onions, mayonnaise, not sure exactly what it needed but it tasted incomplete. But great start to a soon to be great recipe

This recipe is great! My husband and I enjoyed it so much! Had to come on here and leave a review right after we finished eating.

I don’t think I’ll ever boil another lobster.  Great recipe and definitely a keeper.

https://content.jwplatform.com/videos/QrnBAlOK.mp4

Learn how to kill, cut and clean a whole lobster for your favorite Chinese dishes, or any dish for that matter! (Music: Time for Spring/Nocturnal Spirits/epidemicsound.com)

How to Cut Lobster

Lobster tails that have been filled with a mixture of shrimp and crab meat, typically seasoned and often bound together with ingredients like breadcrumbs, herbs, and spices. The combination of tender lobster meat filled with a rich mixture of shrimp and crab creates a luxurious and indulgent meal that’s sure to impress. 

Shrimp and Crab Stuffed Lobster Tails 

(7-8 Oz Lobsters)

Cajun seasoning

Tsp Onion powder

Stick Unsalted Butter

Tbsp Tarragon (Optional)

Tsp Dried Parsley

Tsp Red Chili Flakes

Tsp Italian Seasoning

Lemon Juice

Cloves Garlic (Pressed)

5-7 Jumbo Shrimps

Crab

Cup Mayo

Dijon Mustard

Lime/Lemon

Worcestershire sauce

Large Egg

Tsp Cajun Seasoning

Salt

tbsp Bread Crumbs

Tbsp Flour

Tbsp Parmesan Cheese (Optional)

Hot Sauce (Optional)

Preheat your oven to 425°F (218°C)

In a bowl with melted butter, combine chopped tarragon, Parsley,Red Chili Flakes, Oregano,Garlic, and lime juice; Mix everything together until well combined.

Using kitchen shears, cut down the center of the lobster shell lengthwise, stopping just before the tail fin.Gently pull the shell apart and lift the lobster meat, keeping it attached at the base, and lay it on top of the shell.

In a oven safe pan with the lobster tails, add a little bit of the butter mixture to the lobster, enough to cover the base of the lobster meat and seasoning with cajun seasoning and onion powder.

Bake in the preheated oven for about 2-3 minutes to par cook the lobster.

Roughly Chop jumbo shrimp and place in a mixing bowl with crab meat, mayonnaise, dijon mustard,lime juice,worchestire sauce,breadcrumbs, Parmesan Cheese,Hot Sauce, flour and a Large Egg.Season with Cajun Seasoning and Salt and mix together until well combined.

Divide the stuffing mixture evenly among the lobster tails. Gently press the stuffing onto the lobster meat, forming a mound on top.

Bake in the preheated oven for about 10-15 minutes, or until the lobster meat is opaque and the stuffing is golden brown and heated through.

Remove the lobster tails from the oven and let them rest for a few minutes. Serve the stuffed lobster tails with the remaining butter mixture and lemon wedges on the side for squeezing over the top. Enjoy

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