These Bacon Stuffed Lobster Tails tender, juicy, savory, flavorful, and delicious! They’re made up of butterflied lobster tails that are seasoned to perfection with my very own Chipotle Garlic Rub, and packed full of a creamy, slightly spicy mayo, bacon, and herb filling.
Prep the Lobster for Bacon Stuffed Lobster Tails
We’ll start today’s recipe with 4-6 lobster tails. Use a pair of kitchen shears to slice in the middle of the top of the lobster shell, then all the way down to the tail. Avoid cutting into the meat at all. We want that to remain intact!
Next, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out of the shell, but leave it attached at the base of the tail. Lay the meat on top of the shell, then use a sharp knife to make shallow slits lengthwise down the meat. This increases the surface area of the meat so it absorbs more flavor and cooks more evenly!
Now, we season, because seasonings are the key to every recipe ever…and Bacon Stuffed Lobster Tails are no exception. I used my Chipotle Garlic Rub. Use whatever your favorite seafood seasoning is. You really can’t go wrong.
To season the lobster, first add some oil to a bowl. Mix in your favorite seafood seasoning, then whisk together until the mixture resembles wet sand. Next, use your hands to slather the lobster meat with the spice rub. Don’t be shy. Can you ever have too much flavor?
Lastly, arrange the prepped lobster tails in a cast-iron skillet or on a baking sheet.
Make the Bacon Stuffing for the Lobster Tails
One more thing before we get cooking… We need to make the bacon stuffing for the Bacon Stuffed Lobster Tails! This part is incredibly easy.
First, mix together cooked bacon bits, mayonnaise, Panko breadcrumbs, melted butter, minced garlic, parmesan, scallions, hot sauce, egg yolk, and lemon juice.
Next, check the texture. It should have the consistency of crab cakes, so all of the ingredients are sticking together. If it’s too thick, add more mayo. If it’s too thin, add more Panko.
Now, set the stuffing aside until you’re ready to cook your Bacon Stuffed Lobster Tails.
Cook, Stuff, and Serve These Bacon Stuffed Lobster Tails
Now, it’s time to cook your lobster! Do this in your pit, oven, or smoker. Anything works! I cooked in the pit.
To start, preheat your preferred cooking method to a medium-high temperature of around 400ºF. If desired, add wood chips or chunks to give the lobster some extra smoky flavor.
Next, add the lobster tails and cook on indirect heat for 3-4 minutes or until more than 50% of the shell on each lobster has changed color. Pull the lobster out and grab your bacon stuffing.
To stuff the lobster, grab a small handful of the stuffing and add it to the top of each lobster tail. Make sure it’s secure on the meat, then repeat for each lobster tail.
Add the now stuffed lobster tails back into the pit and cook for an additional 2-3 minutes or until the stuffing is starting to crisp slightly on the outside.
Finally, pull the lobster tails out of the pit, let them cool for a couple of minutes to give the meat time to soak in more flavor, then garnish with lemon and parsley. All that’s left to do is serve!
Bacon Stuffed Lobster Tails
- 4-6 Lobster Tails
- 1.5 tbsp Chipotle Garlic Rub Or your favorite Seafood Seasoning
- Chopped Parsley for garnish
- Lemon Wedges for garnish
- 1 cup Bacon Bit Cooked
- ¼ cup Mayonnaise
- 2-3 tbsp Panko Crumbs
- 2 tbsp Melted Butter
- 2 tbsp Minced Garlic
- 2 tbsp Parmesan Grated
- 1.5 tbsp Scallions Chopped
- 1 tbsp Hot Sauce
- 1 Egg Yolk
- 2 Lemons juiced
- Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails. Add some oil to a bowl along with your favorite seafood seasoning and mix until you have a wet sand texture. Lather the meat of the lobster with the seafood seasoning. Arrange your lobster tails into a cast iron skillet or baking sheet.
- In a bowl, mix together all the ingredients for the stuffing until you have the consistency like crab cakes (all the ingredients are sticking together). If you want it thinner, then add more mayonnaise. If you want it thicker, then add more panko crumbs. Set the stuffing aside until ready to use.
- Preheat your pit/oven/smoker to an indirect cooking medium-high temperature of 400F. Feel free to add wood chips or chunks for additional smoke flavor.
- Once the fire is ready, add the lobster tails on and cook indirectly for 3-4 minutes. When more than 50% of the shells on each lobster have changed color, pull them out. Begin adding a small handful of the stuffed to the top of each lobster tail making sure it securely stays on the meat. Once all the lobster tails have the stuffing, place it back into the pit to cook for another 2-3 minutes until the stuffing begins to crust on the outside. Once done, pull out and let cool for 2-3 minutes.
- Garnish the lobster tails with lemon wedges and chopped parsley. Serve and enjoy!