Stuffed Lobster with Creamy Shrimp, Scallops, and Crab Meat
An elegant and decadent stuffed lobster recipe featuring tender lobster tails filled with a rich, creamy mixture of shrimp, scallops, and lump crab meat. Baked to golden perfection, it's a show-stopping dish for any celebration.
Equipment
- Sharp kitchen shears
- Medium skillet
- Rimmed baking sheet
- Parchment paper
- Mixing bowls
Ingredients
- 2 lobster tails 8-10 oz each, fresh or thawed
- 4 oz large shrimp peeled, deveined, and chopped
- 4 oz sea scallops chopped
- 4 oz lump crab meat picked over for shells
- 2 tbsp unsalted butter plus more for brushing
- 1/4 cup shallot finely minced
- 2 cloves garlic minced
- 1/4 cup dry white wine such as Sauvignon Blanc
- 1/2 cup heavy cream
- 1/4 cup Panko breadcrumbs
- 2 tbsp fresh parsley chopped, plus more for garnish
- 1 tsp fresh tarragon chopped
- 1/4 tsp paprika paprika
- to taste Kosher salt and black pepper
- 1 lemon cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Prepare the lobster tails by using kitchen shears to cut through the top shell lengthwise, stopping at the tail fin. Gently pry the shell open and lift the meat out, keeping it attached at the base. Place the meat on top of the split shell and press down slightly to create a bed. Place the prepared tails on a parchment-lined baking sheet.
- In a medium skillet over medium heat, melt the 2 tablespoons of butter. Add the minced shallot and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until reduced by half, about 2 minutes.
- Reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Add the chopped shrimp and scallops, cooking just until they turn opaque, about 3-4 minutes. Be careful not to overcook. Remove from heat and gently fold in the lump crab meat, half of the parsley, and the tarragon. Season generously with salt and pepper.
- Carefully spoon the creamy seafood mixture into the cavity of each prepared lobster tail, mounding it generously. In a small bowl, combine the Panko breadcrumbs, the remaining parsley, and the paprika. Sprinkle this mixture evenly over the top of the stuffing. Lightly brush the exposed lobster meat with melted butter.
- Bake the stuffed lobster tails on the middle rack for 15-18 minutes, or until the lobster meat is opaque, the filling is bubbly, and the breadcrumb topping is golden brown. For extra color, you can broil for the final 1-2 minutes, watching closely. Let rest for 5 minutes before serving with lemon wedges and extra chopped parsley.
Notes
Chef's Tips:
• For the best texture, add the crab meat off the heat to prevent it from breaking down.
• Do not overmix the filling once the crab is added. Gentle folds keep the lumps intact.
• Serve immediately for the best presentation and texture.
Food Safety:
• Ensure all seafood is fresh or properly thawed. Cook until lobster and stuffing reach an internal temperature of 145°F.
• Refrigerate leftovers within 2 hours of cooking.