Crab Stuffed Lobster Tail is surf, surf and more surf! Today, I’ve got a lobster tail, stuffed with crab and “garnished” with shrimp. Is this the triple threat of all seafood dishes? Yes, I believe it is!
I prepped and seasoned all three proteins before combining them and placing them on the smoker. It wasn’t long until I was enjoying all my seafood favorites! Whether you are a seafood lover or simply someone who can’t decide what they want, this recipe is for you!
Table of Contents
Why You’ll Love This Recipe
Want to impress your family or knock it out of the park for a special occasion? Look no further than crab-stuffed lobster. It’s a showstopper, plain and simple.
This lobster recipe combines sweet, tender lobster with a rich and creamy crab stuffing and topped with shrimp. It’s like surf and turf on steroids, all on one plate. Plus, forget fancy restaurants because you can create restaurant-quality meals right at home. Whether it’s a special holiday or one of many family gatherings, this recipe makes a nice presentation.
Crab Stuffed Lobster Ingredients
- Lobster Tails: The star of the show, of course! Look for whole, fresh lobster tails for the best flavor and presentation.
- Chipotle Garlic Seasoning: Adds an intense smoky flavor to the lobster tails.
Crab Stuffing
- Lump Crab: This is the good stuff, so skip the imitation crab and use fresh, high-quality lump crab meat for the richest flavor.
- Mayonnaise: Binds the stuffing together and also adds a touch of creaminess. Use a good quality mayonnaise you enjoy the taste of.
- Panko Bread Crumbs: These light and airy breadcrumbs add a nice textural contrast to the creamy crab and lobster.
- Dijon Mustard: A little kick of mustard adds depth and complements the seafood flavors.
- Hot Sauce (optional): Like things spicy? A dash of hot sauce adds a nice little zing, but go easy – you don’t want to overpower the delicate flavors.
- Chopped Scallions & Cilantro: Fresh herbs and scallions add brightness and freshness to the stuffing.
- Seafood Seasoning: A pre-made blend of spices formulated for seafood adds a savory punch.
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Shrimp
- Shrimp: Adding some plump, succulent shrimp to the top of the stuffed lobster takes this dish to a whole new level. Use large, peeled, and deveined shrimp for the best results.
- Smoked Chipotle Mezcal Seasoning: A smoky and spicy blend with hints of citrus, sweetness, and savory depth.
Garlic Butter
- Clarified Butter: This type of butter has the milk solids removed, furthermore resulting in a purer butter flavor that doesn’t burn as easily as regular butter. It’s perfect for high-heat applications like basting or drizzling.
- Garlic Paste: Fresh garlic paste adds a bold, pungent garlic flavor that infuses the butter with its characteristic bite.
- Chopped Scallions: These add a touch of green onion flavor with a milder bite compared to raw garlic.
How to Make Crab Stuffed Lobster
We’ll start this recipe with the crab because it’s actually the piece that holds this Crab Stuffed Lobster Tail together… Literally. First, take your lump crab and place it in a large bowl. Then, add all the crab ingredients to the bowl and mix. I used a spoon to carefully mix everything together. You want the mixture to be consistent, but you also don’t want to over-stir and break apart all the lump crab. It should be the consistency of crab cakes.
It’s worth noting that I added a decent bit of panko crumbs to this mixture because it will help hold the mixed crab together. It thickens the crab stuffing and also gives it a bit of texture that really enhances the entire dish.
For more lobster recipes, check out Grilled Garlic Butter Lobster, Lobster Skewers with Bang Bang Sauce, and Stuffed Cajun Lobster Mac & Cheese.
MAKE THE SHRIMP GARNISH
Up next for the Crab Stuffed Lobster Tail is the shrimp. Now, each lobster tail can only hold three shrimp. Yours might be able to hold more or less, depending on the size of your lobster. However, I knew three was about my max. I decided to season them with something I knew would be distinctive and pack a flavor punch since I only had those three shrimp to make an impression. So you know what I did?! I seasoned it with my Smoked Chipotle Mezcal seasoning!
A bit smokey, a bit citrusy, and a bit peppery is the perfect fit for the shrimp on top. The flavor is unique enough to stand out on its own, but it also lends itself well to the other flavors happening throughout this Crab Stuffed Lobster Tail dish.
For more with my Smoked Chipotle Mezcal, check out my Smoked Pulled Ham Sandwiches, Smoked Tequila Butter Shrimp, and Grilled Lobster Tail Skewers.
STUFF THE LOBSTER
Last but definitely not least is the lobster. Now to say the lobster puts the team on its back for this Crab Stuffed Lobster Tail recipe is an understatement (and a bad dad joke, but oh well). Cut open each lobster tail with a sharp knife or kitchen shears, carefully pull the lobster meat up, and then lay it open across the shell.
I always like to make small, shallow cuts across the top of the lobster tails before seasoning them because it creates a larger surface area for seasoning to latch onto. So, I made my shallow slits and proceeded to season the lobster with my Chipotle Garlic seasoning. If you have this seasoning, you know how versatile and delicious it is. I knew that on the lobster alone, it would be delicious, a smoky kind of spice with flairs of garlic. However, the thing about working with seasoning for this recipe is that it needs to be something that works on all three proteins, not just one. Chipotle Garlic was the obvious choice for my Crab Stuffed Lobster Tail.
For more with Chipotle Garlic, check out my Chipotle Garlic Butter Shrimp, Chipotle Garlic Chili Con Carne and Chipotle Garlic Buffalo Chicken Legs Recipe recipes!
FINISH AND SERVE
Well, all that’s left to do now is put a big hunk of crab stuffing on top of the lobster tail and add your three shrimp to the top. Then take the Crab Stuffed Lobster Tails out to the smoker and carefully place them on the grill. Once the lobster and shrimp meat is no longer translucent, pull them from the grill and serve! I served mine with garlic butter because it’s super easy to make and is an awesome drizzle or dipping (or both) sauce for this epic dish.
Best enjoyed with friends and family! Cheers!
Tips for Crab Stuffed Lobster
- Use an instant-read thermometer to ensure perfectly cooked lobster. Insert the probe into the thickest part of the tail (not including the vein) and cook until the internal temperature reaches 145F.
- Garnish with lemon wedges for a zesty finish.
- You don’t have to use my seasonings, although they are fantastic. But feel free to use Old Bay seasoning or any other seasoning if that’s your preference.
More Lobster Recipes
How to Store Leftovers & Reheat
Storing leftover crab-stuffed lobster is easy! Let it cool completely, remove the meat from the shells (save shells for stock!), and place it in an airtight container for up to 3 days in the fridge.
Reheating is best done in the oven at 350F for 10-12 minutes, covered with aluminum foil to prevent drying.
What to Serve With Stuffed Lobster Tails
Crab stuffed lobster’s rich flavors call for complementary sides that won’t steal the show. Think light and refreshing: green salad with vinaigrette, roasted asparagus, or lemon risotto. Craving something more comforting? Garlic mashed potatoes, buttered noodles, or garlicky spinach are all winners. Don’t forget warm bread or rolls to soak up those delicious juices! Remember, keep portions on the smaller side – the lobster is the star!
Crab Stuffed Lobster FAQs
Absolutely! Preheat your oven to 350F and line your lobster tail on a baking sheet. Bake for 10-15 minutes until the internal temperature reaches at least 145F.
This recipe takes 30 minutes of cook time and 45 minutes of prep time, resulting in a meal that takes just over an hour to make!
Frozen tails work in a pinch. Just thaw them completely before cooking.
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Crab Stuffed Lobster Tail
Ingredients
Lobster:
- 5-6 Lobster Tails
- 1.5 tbsp Chipotle Garlic Seasoning or seafood Seasoning
Crab Stuffing:
- 2 cups Lump Crab shredded
- ¾ cup Mayonnaise
- ⅔ cup Panko Crumbs
- 2.5 tbsp Dijon Mustard
- 1 tbsp Hot Sauce
- 1 tbsp Chopped Scallions
- 1 tbsp Chopped Cilantro
- 2 tsp Seafood Seasoning
Shrimp:
- 1 lb Shrimp peeled & deveined
- 1.5 tbsp Smoked Chipotle Mezcal Seasoning or seafood seasoning
Garlic Butter:
- ½ cup Clarified Butter
- 2 tbsp Garlic Paste
- 1 tbsp Chopped Scallions
Instructions
- In a bowl, mix together all the ingredients for the crab stuffing until you have the consistency like crab cakes (all the ingredients are sticking together). If you want it thicker, then add more mayonnaise. If you want it crunchier, then add more panko crumbs.
- In another bowl, add your shrimp and season with smoked chipotle mezcal or your favorite seafood seasoning. Set both the crab stuffing and shrimp aside until ready to use.
- 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.
- Lather your lobster tails with oil and then season them with Chipotle Garlic seasoning or your favorite seafood seasoning.
- Next, take 2-3oz of the crab stuffing and mold it into a flat oval shape. Place that on top of a lobster tail and then add 2-3 shrimp on top of the crab. Secure using toothpicks if needed. Repeat this until all your lobster tails have crab and shrimp on top.
- Place the stuffed lobster tails onto a tray and place in the freezer for 10 minutes to firm.
- Preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
- Once the smoker is ready, add the lobster tails on and cook indirectly for 15-20 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F).
- About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your clarified butter in the skillet then slowly integrate the rest of the Garlic Butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!
- When the lobster tails are done, pull them off and let them cool for 2 minutes. Baste with a little more butter and chopped cilantro. Serve and enjoy!
These were so good! I used the red FYR hot sauce. It was a little spicy, but nothing we couldn’t handle. Definitely making this again.