Baked Crab Stuffed Lobster
Submitted by torrithomas
Whole lobsters split and stuffed with crab meat, buttery bread crumbs, tomalley, and coral for the ultimate seafood feast. A New England classic that’s worth every minute of prep.
YIELD
8 servingsPREP
30 minCOOK
50 minREADY
1 hrsBaked Crab Stuffed Lobster
This is the dish you make when you really want to impress.
Whole lobsters get split, cleaned, and packed with a rich stuffing of crab meat, fine bread crumbs, melted butter, and a splash of Worcestershire, plus the lobster’s own tomalley and coral folded right in for deep, briny flavor.
Baked until the shells turn brilliant red and the stuffing goes golden and crispy on top, this is pure New England extravagance on a platter.
It takes some hands-on work, but the payoff is a dinner nobody will ever forget.
Chef Tips
- Use the tomalley and coral: These are the flavor powerhouses of the lobster. The green tomalley adds richness and the pink coral brings a delicate sweetness.
- Foil the tails down: Pressing foil over the tail ends keeps them from curling up as they bake, so they lay flat and cook evenly.
- Don’t skimp on butter: This is not the night for restraint. The melted butter binds the stuffing and bastes the lobster as it bakes.
- Size matters: 1 ¼ pound lobsters are ideal. Much bigger and the stuffing-to-lobster ratio gets thrown off.
Ingredients
Directions
Split a live lobster.
Spread flat.
Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein.
Remove tail meat and chop coarsely.
Reserve.
Leave claws intact.
Prepare all lobsters as above.
Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, crab, tomalley, and coral, and toss to mix well.
Fill the cavity of each lobster with the stuffing.
Place in a foil lined baking pan, alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster.
Press so as to secure end of tail to pan so the tails do not curl up as they bake.
Bake at 325℉ (160℃) for 50 minutes, more or less depending on size.
Serve straight from the oven.
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