Real Recipes From Real Home Cooks ®

crab piggyback lobster tails

(1 rating)
Blue Ribbon Recipe by
cathy hazzard

Five hundred years ago I brought out this "secret weapon" to snag myself a husband! Yep... I did. I created this guilty pleasure. I invited this tall handsome guy for dinner and stole his heart with a crab stuffed lobster. The rest is Hazzard History. Love my guy and my seafood too!!

Blue Ribbon Recipe

We loved the backstory to this lobster recipe and how Cathy snagged her husband with this heavenly seafood dish. The sweetness of the lump crabmeat and lobster shine brightly. It's so delicious with a beautiful presentation. This lobster and crab dinner could be on the menu at a white tablecloth restaurant! This is definitely a special meal - perfect for your sweetheart.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For crab piggyback lobster tails

  • 4
    8 ounce lobster tails fresh or frozen. *if frozen thaw as directed on package.
  • 1 lb
    lump crab meat, pasteurized or fresh crab suggested
  • 5 Tbsp
    butter, melted, divided
  • 1 tsp
    yellow mustard
  • 2 Tbsp
  • 2 Tbsp
    heavy cream
  • 1
    fresh lemon (medium), juiced
  • 1/2 tsp
    Old Bay seasoning
  • 2
    egg whites
  • 3 Tbsp
    Panko bread crumbs
  • 1/4 c
    parsley, minced
  • 1 c
    white wine

How To Make crab piggyback lobster tails

Test Kitchen Tips
We did have a lot of stuffing leftover. Probably enough to stuff 2 extra lobsters. The extra stuffing is great baked too.
  • Tossing crabmeat in butter in a saucepan.
    Melt 1 tbsp butter in a saucepan. Then add crab meat and gently toss. Remove from heat.
  • Mustard, mayo, cream, lemon juice, and Old Bay whisked together in a bowl.
    In a small bowl, whisk together mustard, mayo, cream, lemon juice, and Old Bay seasoning.
  • Whisking egg whites until fluffy.
    Place cold egg whites in a mixing bowl and whisk on high speed until stiff peaks form.
  • Folding the mustard mixture, crab, Panko crumbs and parsley into the egg white peaks.
    Very gently fold the mustard mixture, crab, Panko crumbs and parsley into the egg white peaks.
  • Cutting through the shell of the lobster.
    Preparing the lobster tails. Using kitchen scissors cut through the shell on the back (the humped part of the shell) down to the tail fin. Do not remove the under shell. I run my finger between the meat and the shell to loosen it from each other.
  • Removing the lobster meat from the tail.
    Now lift out the uncooked tail through the shell opening and set aside.
  • Using a bamboo skewer to keep the meat straight.
    To keep the tails flat while cooking, use bamboo skewers.
  • Placing a bamboo skewer though the tail.
    Lobster tail shells do tend to curl up when cooking. To avoid this, place a bamboo skewer through the back of the empty tail shell and out the front portion of the shell.
  • Brushing the lobster shell with melted butter.
    Melt the remaining 4 tbsp. of butter in the microwave. Brush inside of the lobster shell with melted butter.
  • Stuffing crab mixture into lobster shells.
    Divide crab mixture into 4 portions. Gently place crab inside of each lobster shell opening, keep the crab meat loose in form – do not packed tightly in the shell. You should have a space opening (about a 1/2 inch) in the top of the lobster shell, where you can see the crab meat, once stuffed. *Any overage of remaining crab mixture can be placed in a buttered ramekin and bake at 400 degrees.
  • Resting lobster meat on top of crab stuffed shell.
    Now rest the lobster meat on top of the shell (kind of piggybacking it) over the shell opening where the crab meat is. Make sure the lobster shell is stabilized by spreading out the tail fins.
  • Pouring wine into a baking dish with lobster tails.
    Pour wine into glass baking pan. Place crab filled tails {bottom-flat side down into the wine baking pan. Make sure the lobster shell is stabilized by spreading out the tail fins.
  • Brushing lobster meat with butter.
    Brush lobster meat with remaining butter.
  • Baking the lobster tails in the oven.
    Bake for 15 minutes or until internal temp of crab and lobster reaches 130 degrees.
  • Spooning cooked crabmeat on top of lobster meat.
    Remove baking dish. Using tongs remove the lobster meat off the shell and set aside for a moment. Spoon out a few tablespoons of crab mixture from the inside of each shell. Put the lobster tail back on top of each shell again, this time topping the lobster with the spooned out crab meat forming an elongated crab stack.
  • Brushing crabmeat with butter.
    Brush crab topping with butter. Place back in the oven for 5 more minutes or until temperature reaches 140 degrees. *Do not overcook.
  • Crab stuffed lobster tail on a plate with butter for dipping.
    Remove each lobster from the baking pan and serve!