Baked Crab-Stuffed Lobster Tails

A dish featuring raw lobster tails butterflied and topped with a mixture of jumbo lump crab meat, panko, and seasonings, baked at high heat and finished under the broiler for a crispy, golden finish.

Ingredients

• 4 raw lobster tails (approx. 6 to 8 oz each), thawed if frozen
• 2 tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp paprika (sweet or smoked)
• Salt and freshly cracked black pepper, to taste
• 8 oz jumbo lump crab meat, drained and picked for cartilage
• ¼ cup Panko breadcrumbs (or crushed Ritz crackers)
• 2 tbsp mayonnaise (preferably high-fat for maximum moisture)
• 1 tbsp unsalted butter, melted
• 1 large egg yolk, lightly beaten
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, finely chopped
• 1 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• 1 clove garlic, minced or grated
• Lemon wedges
• Melted garlic butter
• Finely chopped fresh parsley

Instructions

1. Using sharp kitchen shears, cut through the top center of the lobster shell starting from the open end down to the base of the tail, leaving the tail fan intact. Carefully spread the cut shell open with your fingers. Reach inside to gently separate the lobster meat from the inner bottom shell, keeping it attached at the base of the tail fan. Lift the meat up and lay it over the top of the outer shell (a technique known as “piggybacking”). Lightly score the meat down the center so it rests flat on top of the shell without rolling.
2. Preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper or aluminum foil. Mix 2 tablespoons of melted butter with the garlic powder, paprika, salt, and black pepper. Brush the exposed lobster meat evenly with the garlic butter mixture.
3. In a medium mixing bowl, whisk together the mayonnaise, egg yolk, melted butter, lemon juice, Dijon mustard, Old Bay seasoning, minced garlic, and chopped parsley until smooth. Gently fold in the Panko breadcrumbs. Carefully fold in the jumbo lump crab meat. Take care not to break up the large crab chunks—keeping them intact provides a premium texture.
4. Mound a generous portion of the crab stuffing (about ¼ cup) onto the top of each butterflied lobster meat portion. Press gently so the filling adheres to the lobster without compacting it too tightly. Place the stuffed lobster tails on your prepared baking sheet. Bake in the center rack at 420°F (215°C) for 12 to 14 minutes, or until the crab stuffing turns light golden brown and the internal temperature of the lobster reaches 140°F (60°C) on an instant-read thermometer.
5. Switch the oven setting to Broil (High) during the final 1 to 2 minutes of cooking. Watch closely as the top turns crispy, golden brown, and fragrant. Remove immediately from the oven to prevent overcooking the delicate seafood.

Notes

Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheating: Reheat gently in an oven or toaster oven preheated to 325°F (160°C) for 8–10 minutes with a splash of water or a small knob of butter covered in foil. Avoid the microwave, as it renders the lobster rubbery and tough. Freezing: Freezing fully cooked crab-stuffed lobster tails is not recommended, as it compromises the texture of both the lump crab and lobster meat.