Lobster Stuffed with Crab Imperial : The perfect date night dinner

by 35 Comments

Jump to RecipePrint Recipe
Share
Pin
Yum
+1
Shares 71

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.   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!

Lobster stuffed with crab Imperial

5 from 5 votes
Lobster stuffed with crab Imperial
Print
Lobster stuffed with Crab Imperial
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Author: Chef Dennis Littley
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!
Nutrition Facts
Lobster stuffed with Crab Imperial
Amount Per Serving
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

Share
Pin
Yum
+1
Shares 71

Reader Interactions

Comments

  1. 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

    • 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

  4. 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

  8. 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

  11. 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

  18. 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

  19. 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

  20. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribefor FREE and get every recipe delivered fresh!

Subscribefor FREE and get every recipe delivered fresh!

Join our mailing list to receive the latest news and updates as well as every recipe for FREE. We promise to only send out emails when new recipes and content go live - so you are sure to never miss a delicious new post or video from Chef Dennis! 

Almost Finished! Please check your inbox for a confirmation email.

71 Shares
Share
Tweet
Pin
Yum
+1