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.
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!
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.
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.
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:
- Lobster Mac and Cheese
- Red Snapper with a Lobster Cream Sauce
- Lobster Fra Diavolo Bianco
- New England Lobster Roll
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.
- 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
- Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
- Gently mix with lump crab meat
- Refrigerate for 1 hour before using
- Melt butter
- Split lobster tail down the middle, being careful not to completely split the lobster
- Pull the lobster meat out of the shell, leaving the end flap inside the shell.
- Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
- Push both sections of the shell together and place the split lobster on top of the shell.
- Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
- Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
- 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.
- Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
- Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
- 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.
Serve with melted butter and a squeeze of lemon and enjoy!
More recipes from my site
Stuffed Lobster, Stuffed Shrimp and Stuffed Mushrooms for that Extra Special Dinner- Maryland Jumbo Lump Crab Imperial
- Lobster Fra Diavolo Bianco Recipe for your next Date Night Dinner
- How to Make Tex-Mex Jambalaya
- Restaurant Style Stuffed Flounder Recipe – Delicious Date Night Dinner
- Nadalin- Traditional Italian Dessert from Verona
Tom says
February 12, 2019 at 10:20 amI’ve read the ingredients list and recipe closely (three times). Where (and how) does the squeeze of lemon get applied? Over the top before serving? (Planning this for Valentine’s Day)
Chef Dennis Littley says
February 12, 2019 at 11:12 amhi Tom. it goes with the butter when serving. Thanks for mentioning the issue I added it to my instructions
Joe Kubicky says
January 26, 2019 at 10:55 amGreetings Chef,
Is it OK to prepare the imperial the night before for the stuffed lobster. I’m invited to brunch at the home of some friends in Atlantic City and don’t want to have to rush around on Sunday morning but want to bring something for the buffet. Naturally I would keep it refrigerated then prepare the tails upon arrival at their home.
Chef Dennis Littley says
January 26, 2019 at 10:58 amhi Joe
yes you can prepare the imperial mix the night before, just keep it refrigerated.
Karen m Bowlden says
May 29, 2018 at 9:48 amNever 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!!!
Chef Dennis Littley says
May 29, 2018 at 10:20 amThank you so very much, this type of comment is why I blog! I am so very happy that you discovered how easy it is to make lobster and even taken it to new heights with a crabmeat stuffing! I have a lot more delicious restaurant style recipes on my blog that you can amaze your family with!!
Karen Bowlden says
May 31, 2018 at 11:32 pmI went back to Costco to buy 8 more lobster tails and lump crab! I want to have it on hand when I have a craving! Can’t wait to try more of your recipes!
Chef Dennis Littley says
June 1, 2018 at 9:51 amIts a beautiful thing Karen! Costco has some great Sockeye Salmon, Mahi-Mahi and Gulf Shrimp too. And I’ve got recipes for all of that lovely seafood!
Karen Bowlden says
June 1, 2018 at 3:33 pmI’m going to make Maui Maui stuffs Imperial crab, next!
Chef Dennis Littley says
June 1, 2018 at 3:47 pmI can’t wait to hear how you like it!!
Steiner says
November 24, 2017 at 11:04 pmChef 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,
Chef Dennis Littley says
November 25, 2017 at 8:40 amThank 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
Ray Jones says
December 31, 2014 at 12:56 pmThanks for the recipe!!!First time making lobster….wish me well
Happy New Year 2015
Chef Dennis Littley says
January 2, 2015 at 10:47 amHope the recipe worked out for you Ray! Happy New Year!
Aaron W says
November 26, 2014 at 12:35 pmChef 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
Laurah says
February 21, 2014 at 11:30 amI 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.
Chef Dennis Littley says
February 21, 2014 at 12:07 pmGlad that you liked it Laurah, it is oh so delicious!
jen says
May 25, 2013 at 6:58 pmI 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.
Chef Dennis says
May 25, 2013 at 7:27 pmhi 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
Kimby says
January 9, 2013 at 4:53 pmHere’s to the good life and a good year in 2013, Dennis!
torviewtoronto says
January 5, 2013 at 10:05 ambeautiful looking crab deliciously presented
Happy new year to you and family
Karen (Back Road Journal) says
January 4, 2013 at 2:31 pmI can’t think of a more special meal for any celebration.
Brian @ A Thought For Food says
January 3, 2013 at 10:39 pmLobster is dirt cheap up here in Boston, so we enjoy it regularly as well. I’ve never had it stuffed with crab, but that sounds wonderfully decadent!
katie says
January 3, 2013 at 10:49 amThis looks like such a fancy dinner… this just might be on my Valentine’s Day menu this year!
Frank @ Kraemers Culinary Blog says
January 2, 2013 at 11:31 pmI could eat lobster all day and this one looks fantastic. I wish you a happy and healthy New Year.
Dara says
January 2, 2013 at 10:21 amI 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.
Laura (Tutti Dolci) says
December 31, 2012 at 10:34 pmWhat a decadent dish, the presentation is stunning. Happy New Year, Chef!
Lisa @ Flour Me With Love says
December 31, 2012 at 8:23 pmWhat a wonderful dinner and so impressive! I hope you have a blessed New Year 🙂
Jeanette says
December 31, 2012 at 2:48 pmWhat 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+!
Chef D says
December 31, 2012 at 4:13 pmYou’re welcome Jeanette, and thank you for being such a good friend.
have a happy and healthy new year!
Betty Ann @Mango_Queen says
December 31, 2012 at 1:46 pmI’m weakening in the knees just staring at this mouthwatering photos! What a delish dinner for the holidays. Thanks for sharing the recipe, Chef Dennis! Happy 2013!
Chef D says
December 31, 2012 at 4:13 pmThanks Betty Ann! Happy new year!
Larry says
December 31, 2012 at 12:27 pmOMG Dennis – this looks incredible. Happy New Year.
Chef D says
December 31, 2012 at 4:13 pmThank you Larry, happy new year!
adam @unorthodoxepicure says
December 31, 2012 at 11:20 amThis looks divine!
Chef D says
December 31, 2012 at 4:14 pmThanks Adam! Happy New Year!
Lynn says
December 31, 2012 at 11:02 amNice 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!
Chef D says
December 31, 2012 at 4:14 pmThanks Lynn have a very happy and healthy new year!
deana@lostpastremembered says
December 31, 2012 at 8:02 amHappy New Year Dennis! Seems we both had the same idea for the holidays… lobster is so good.
Chef D says
December 31, 2012 at 4:26 pmhi 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
Joan Nova says
December 30, 2012 at 9:13 pmLuscious! Happy New Year and thanks for all you do for the food blogging community!
Chef D says
December 30, 2012 at 10:29 pmThanks Joan, Have a Happy New Year!
Kath says
December 30, 2012 at 6:35 pmThat 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!
Chef D says
December 30, 2012 at 8:21 pmThanks 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!