Lobster Stuffed with Crab Imperial : The perfect date night dinner

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Lobster stuffed with crab Imperial

When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think.  It all about finding the right ingredients.

Total Time: 40 minutes
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Lobster Stuffed with Crab Imperial – Outrageously Delicious!

In the restaurants, I’ve worked in and many that I’ve dined in, Lobster seems to always be King of the Menu, and when you stuff that lobster with lump crab meat you’ve just added to its crowning glory!

Thanks to places like Costco and Sam’s Club, Lisa and I enjoy lobster on a regular basis. And no matter how you cook it, grilled, broiled or sauteed,  it makes for a better and more affordable dinner in your own home, then you’d get going out. You’ll even have money left over for a bottle of wine!

lobster stuffed with crab imperial

So as I was thinking of what to prepare for our special Christmas Eve dinner at home (because I waited too long to make reservations….sigh)  I immediately thought of a Lobster Tail stuffed with Crab Imperial. After all, I had all the ingredients already in-house.

What struck me as funny as I served up my “surprise dinner”  Lisa commented that I had never made this for her before. I guess I couldn’t have picked a better time, Christmas Eve as the snow started falling we sat down to an amazing dinner in the warmth and comfort of our home, at a fraction of the price it would have cost us going out to dinner.

Lobster stuffed with crab Imperial

If you’re looking for a meal to celebrate a special occasion, for entertaining or just because you can, I urge you to give this dish a try.

This restaurant-style dish is the perfect date night dinner or just to make any night a special occasion.

Lobster stuffed with crab Imperial

We enjoyed our Stuffed Lobster with a bottle of  Prosecco, but even if it’s just sparkling water make sure you raise your glass and toast to the good life as you enjoy this delicious creation!

If you love lobster you might want to check out a few of my other Restaurant Style dishes like my Lobster Mac and Cheese or my Red Snapper with a Lobster Cream Sauce.

If you’ve tried my stuffed lobster recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

5 from 7 votes
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Lobster stuffed with Crab Imperial

When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think.  It all about finding the right ingredients.

Author: Chef Dennis Littley
Nutrition Facts
Lobster stuffed with Crab Imperial
Amount Per Serving
Calories 736 Calories from Fat 621
% Daily Value*
Total Fat 69g 106%
Saturated Fat 33g 165%
Cholesterol 301mg 100%
Sodium 1094mg 46%
Potassium 283mg 8%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 25g 50%
Vitamin A 32.3%
Vitamin C 11%
Calcium 9.8%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 2
Calories: 736 kcal
Lobster stuffed with crab Imperial
Ingredients
  • 2 8-10 ounce lobster tails
  • 6 ounces lump crab meat
  • 1/4 cup Hellman’s Mayonnaise
  • 1/2 tsp sugar
  • 1/2 tsp old bay
  • 1 tsp finely chopped Italian parsley
  • 1 tsp finely chopped red pepper or roasted red pepper
  • 1 large egg lightly beaten
  • squeeze of lemon juice
  • 4 ounces unsalted butter
Instructions
Crab Imperial
  1. Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
  2. Gently mix with lump crab meat
  3. Refrigerate for 1 hour before using
Lobster Prep
  1. Melt butter
  2. Split lobster tail down the middle, being careful not to completely split the lobster
  3. Pull the lobster meat out of the shell, leaving the end flap inside the shell.
  4. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
  5. Push both sections of the shell together and place the split lobster on top of the shell.
  6. Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
  7. Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
Adding Stuffing to Lobster
  1. Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
  2. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
  3. Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
  4. Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
  5. Serve with melted butter and enjoy!

 

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Comments

  1. Never have tried fixing lobster tails, let alone crab stuffed tails! Shocking how easy and incredibly delicious this dish is!!! I’d bought a 4 pack of tails at Costco, and a pound of lump crab, so I tripled the recipe. OMG my husband and son could not believe how yummy the lobsters were!!! I iwll never again order lobster at a restaurant! Thank you for this easy and delish, extravagant recipe!!!

    Reply

  2. Chef Dennis I’ve been using your recipes for a few months now. The Mediterranean salmon is my wife and my favorite so far.

    But this one is a real crowd-pleaser for my family from Baltimore, MD (we like anything crab).

    I made this for my parents when they came to visit me in Rochester, NY a few months ago. I do admit I altered it a little to be a more “Maryland” style (it was one simple change but I kept 100% to the recipe otherwise).

    My father has not stopped talking about it and bragging for over a month.

    I’m down in Maryland visiting my family for the holiday and I made it for my parents again today at their request…they even had all the ingredients ready for me.

    For someone with as picky an eater as my father, this is his favorite. And that is something. I have my parents friends watching my new creations (many inspired by your recipes).

    I even have an actual chef (he’s a friend of mine) asking me for “food porn” on Facebook thanks to you.

    I’m just a plumber who likes to cook but your recipes have made me better, more inspired, and given me an insight in to more creativity when it comes to food. My chef friend gave me the push to go outside my comfort zone, but your recipes have taken my skills to another level for just an amateur.

    This is the recipe that started it.

    Thanks,

    Reply

    • Thank you so much for leaving such a wonderful comment! You certainly made my day.
      I’m very happy to hear that you’ve been having fun with my recipes and please continue to adapt and make the recipes your own, thats where the fun comes in. I think of recipes as a guide and always encourage people to add their own flair. My parents use to love my cooking and I miss them everyday, I’m glad I can bring a little joy into their lives through you.

      If you haven’t tried it yet, you need to give my tiramisu a try for the holidays.
      Thanks again for such lovely comment
      Cheers
      Dennis

      Reply

  4. Chef Dennis, this is an excellent recipe. The ingredients to make the imperial crab stuffing is similar to my crab cake recipe except I put a light coating of Panko bread crumbs on the outside. What I light about your crab stuffing is it has not bread crumbs. The egg is the binder.

    I just signed up for you email list. I look forward to see future recipes.

    Aaron

    Reply

  5. I tried your stuffed Lobster tail but I used your Lump Crab Imperial receipt instead. All I can say it was the best I ever had. Thanks for putting your receipt online.

    Reply

  6. I just made this tonight as a birthday dinner, and it was delicious!!!! I don’t think I’ll ever order this out again, not when it’s just as good at a fraction of what a restaurant charges! I know this an old post but just wanted to tell you how good and easy to do it was.

    Reply

    • hi Jen

      thanks so much for letting me know how well your dinner turned out! It is amazing how much money you can save by making restaurant style dishes at home, and in a lot of cases how much better tasting they are.
      I hope you get to try a few more of my recipes, and if your ever looking for an amazing dessert, try my Tiramisu or Chocolate mousse!

      Cheers
      Dennis

      Reply

  13. I am a lobster lover as well. We New Englanders are so spoiled. Love the crab stuffing, I think you could use it for lots of tasty dishes.

    Reply

  16. What a treat for the holidays or a special occasion. It is so nice to be able to make special dishes like this at home for a fraction of the cost. I just made your crab pasta with some lobster and crab from Costco’s for a special family gathering and everyone loved it. Happy New Year and thank you for all you do to create community on Google+!

    Reply

  20. Nice ending to an eventful year. Dungeness crab is peak season here- i’ve enjoyed it a few times already. This is a great excuse to partake again. Thanks for being a spectacular voice and organizer for the blogging community chef D!

    Reply

    • hi Deana

      thanks so much for stopping by, I would love to see you over at Google+, I’ve been building a new community over there since the untimely demise of foodbuzz!
      Happy New Year!

      Dennis

      Reply

  23. That is just a beautiful special dinner for two, Dennis!

    I don’t know if I would ever just happen to have lobster and crab on hand, but I think it would be worth it to go out and get some for your recipe! 😉

    A very happy new year to you and Lisa!

    Reply

    • Thanks Kath, it’s funny but I always have shrimp, and lobster in the freezer, and when I can get good pasteurized lump crabmeat I try to keep some on hand. I guess its a chef thing, depending upon what mood I’m in I like options…lol

      Happy New Year!

      Reply

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