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Crab Stuffed and Baked Lobster Tails

Lobster Tails on a Plate
Crab Stuffed and Baked Lobster Tails

The recipe and photos for this post were provided by Sally Roeckell of Table and Dish and were originally published at

The holidays are about family gatherings, celebrations and making memories but, let’s be honest, it all depends on the food. On just about every special holiday you will find my crab cakes on the menu. This year, I’ve stepped up my game and added crab-stuffed baked lobster tails to the mix.

Raw Lobster Tails

This dish is so special and delicious, yet super easy to put together. Simply cut the top of the lobster tails from the body to the tail with scissors or a butcher knife. Be careful to cut only the shell, not split the tail in half. It’s easier than it seems but, simply spread the shell a bit and carefully loosen the meat from the sides, then pull the meat up out of the shell while leaving it attached at the tail. Lay the lobster tail on top of the shell. You don’t have to do it this way, but it makes a nice presentation. Scroll down to see how I have four tails split and three with the meat removed to give you a better idea of what you’ll be doing. You can do this!

Once the meat is exposed, you will brush it with lemon butter then bake it for a few minutes then add the crab mixture on top. This will go back into the over for about 12 more minutes. When it comes out, add more hot lemon butter and enjoy! This recipe could only be better if you added a tender filet mignon to make it a true surf & turf.

Crab-Stuffed and Baked Lobster Tails


  • 4-6 lobster tails, 4 oz. each
  • 4 tablespoons lemon butter, melted (combine 4 tbsp. melted butter with ½ tsp. lemon zest)
  • Salt and pepper, to taste
  • 4 tablespoons butter, salted
  • 5 tablespoons onion, minced
  • ½ teaspoon garlic, minced
  • 1 cup butter crackers, crushed
  • 1 ½ cups lump crab meat, picked over for shells and cartilage
  • ¼ teaspoon salt and ground pepper, to taste
  • ½ teaspoon lemon zest
  • 5 tablespoons dry sherry
  • 2 tablespoons olive oil


  1. Preheat the oven to 425ºF.
  2. Cut the lobster tails. Start at the top of the shell and cut down to the edge of the fin.
  3. Remove the tail meat, then place it on top of the shells.
  4. Place lobster on a baking sheet. Season with salt and pepper and then brush with melted lemon butter.
  5. Bake for approximately 5 minutes.
  6. Melt butter in a small saucepan. Add onion and garlic and cook until onion is translucent (about 2 minutes.)
  7. Gently fold in crushed crackers, salt, pepper, lemon zest, sherry, olive oil and crab meat.
  8. After 5 minutes, remove lobster tails from the oven. Brush again with melted lemon butter, pack pre-cooked crab stuffing tightly on top.
  9. Bake for 12 to 13 minutes, or until lobster meat reaches an internal temperature of 145ºF.
  10. Brush again with melted lemon butter, then serve immediately.

Crab-Stuffed and Baked Lobster Tails

Click Here to Print the Recipe for Crab-Stuffed and Baked Lobster Tails.

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

Recent Reviews

  1. 5

    I found this recipe yesterday and it is amazing! The Lobster stuffing recipe is the best I’ve seen. The butter crackers was genius! My whole family wanted more!! Definitely making this more often.

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