Grilled Crab Stuffed Lobster Tails
Yield
Serves 4
RECIPE Ingredients
- 4 8 oz. - 10 oz. Maine Lobster Tails, 8-10 ounces, thawed
- Old Bay, or other seafood seasoning
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ¼ cup crushed crackers, we used butter crackers
- 3 tablespoons finely chopped chives, divided use
- ½ pound Meribelle Jumbo Lump Crab
- 4 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot
- 1 clove garlic, finely grated
- Lemon wedges, for serving
Price
$139.99
- Pasteurized Jumbo Crab Meat
- 100% Hand-picked Blue Crab
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Shipped via overnight air
Price
$99.99
- 8-10 oz. Maine Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Can be shipped via 2-day or overnight air
Recipe notes
This classic steakhouse dish is a real showstopper and perfect for special occasions. Our Maine lobster tails are generously stuffed with a flavorful lump crab filling, grilled over charcoal, and brushed with garlic-chive butter in this surprisingly easy recipe.
RECIPE Preparation
- Prepare a charcoal or pellet grill for 2-zone cooking.
- Make the crab filling: To a medium bowl, add mayonnaise, mustard, Worcestershire sauce, hot sauce, crushed crackers, and 1 tablespoon chives; stir to combine. Fold in lump crab. Cover and refrigerate until ready to use.
- Prepare the lobsters: Working one at a time using sharp kitchen shears, cut down the top of the shell from the opening to the tail. Pry the sides of the lobster shell apart, exposing the meat. Gently separate the meat from the shell, then, using a knife, slice the top of the lobster meat in half to butterfly. Season with Old Bay. Repeat with the rest of the tails.
- Spoon the crab mixture into the center of each tail, dividing evenly.
- Place the lobster tails on the grill, shell side down, over indirect heat. Close the lid and cook until the lobster reaches an internal temperature of 140 degrees F on an instant-read thermometer. Time will vary depending on your grill, the weight of each lobster tail, weather, etc. Our test tails were 10 oz each and took approximately 15 minutes.
- About halfway through cooking, place a small saucepan on the grill and stir in butter, shallot, garlic, and 1 tablespoon of chives. Once melted, brush the butter over the filling of each lobster tail.
- Remove the tails to a serving platter, garnish with remaining chives, and serve with lemon wedges.