Lobster Tail With Crabmeat Recipe

Prepare tails

Thaw lobster tails completely if frozen. Rinse and pat dry with paper towels. Using kitchen shears, cut through the top shell lengthwise from the open end toward the fan (do not cut through the tail fan). Pry the shell open slightly and lift the lobster meat up through the shell, resting it on top while still attached at the base (exposed-top or butterfly method).

Season and oil

Preheat oven to 425°F (220°C). In a small bowl melt 4 tbsp butter and stir in 1 tbsp lemon juice, minced garlic, paprika, 1 tsp kosher salt and 1 tsp black pepper. Brush the exposed lobster meat with 1 tbsp olive oil, then brush half of the butter mixture over the meat. Reserve the remaining butter mixture for basting during baking and serving.

Bake lobster

Place prepared tails on a rimmed baking sheet or in a shallow roasting pan, meat side up. Bake in the preheated oven for 10–12 minutes for 6–8 oz tails (internal temperature should reach 140–145°F / 60–63°C and meat becomes opaque). After 6 minutes, baste once with additional butter mixture. Remove from oven when just opaque and springy; do not overcook.

Prepare filling

While lobster roasts, combine lump crabmeat, 2 tbsp mayonnaise, finely chopped celery, 1 tbsp green onion, 1 tsp Dijon mustard, 1 tsp lemon zest and 1 tsp lemon juice in a bowl. Gently fold so crab lumps remain—avoid overmixing. Add 1 tsp Old Bay, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp chopped parsley. If mixture seems loose, fold in up to 2 tbsp Panko breadcrumbs to bind slightly.

Warm the filling (optional)

For a warm crab topping, heat a small skillet over medium-low, add a little butter or oil, and gently warm the crab mixture for 1–2 minutes just until heated through. Do not cook long or the crab will become dry.

Stuff or top lobster

When lobster is nearly done, spoon crabmeat into the cavity or on top of the exposed meat of each lobster tail, distributing evenly. Return to oven for 2–3 minutes to heat the crab topping and meld flavors (short time so lobster does not overcook).

Remove lobster tails from oven and transfer to plates. Spoon reserved melted butter over each tail and add additional melted butter for dipping if desired. Sprinkle chopped parsley and a squeeze of fresh lemon over the crab-topped lobster. Serve immediately with lemon wedges on the side.