Crab Piggyback Lobster Tails

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!!


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15 Min
10 Min


  • 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
  • 1 c
    white wine
  • 1 tsp
    yellow mustard
  • 3 Tbsp
    panko bread crumbs
  • 1
    fresh lemon, juiced
  • 1/4 c
  • 1/2 tsp
    old bay seasoning
  • 2 Tbsp
  • 2 Tbsp
    heavy cream
  • 2
    egg whites

How to Make Crab Piggyback Lobster Tails


  1. Melt 1 tblsp butter in a sauce pan, then add crab meat and gently toss.Remove from heat.
    In a small bowl, whisk together mustard, mayo, cream, lemon juice and old bay seasoning.
    Place cold egg whites in a mixing bowl and whisk on high speed until stiff peaks form.
    Very gently fold the mustard mixture, crab, panko crumbs and parsley into the egg white peaks.
  2. 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. Now lift out the uncooked tail through the shell opening and set aside.
    To keep the tails flat while cooking, use bamboo skewers. Melt the remaining 4 tblsp. of butter in microwave. Brush inside of lobster shell with melted butter.
  3. 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.
  4. 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 ½ 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 baked.
  5. Now rest the lobster meat on top of shell, {kind of piggy backing it}over the shell opening where the crab meat is. Make sure the lobster shell is stabilized by spreading out the tail fins.
    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. Brush lobster meat with remaining butter. Bake for 15 minutes or until internal temp of crab and lobster reach 130 degrees. 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 shells again, this time topping the lobster with the spooned out crab meat forming an elongated crab stack. Brush crab topping with butter, place back in oven for 5 more minutes or until temperature reaches 140 degrees. *Do not overcook.
    Remove each lobster from the baking pan and serve!

Printable Recipe Card

About Crab Piggyback Lobster Tails

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Vegetarian

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