Crab Stuffed Lobster

Photo by @katynewkirk

A crustecean stuffed inside another crustacean..


2 lobsters, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste


Spread the slices of lobster and gently lift the meat to rest above the shells. Place the prepared lobster on a baking sheet.

Brush each portion of lobster meat with 1 teaspoon melted butter.

Gently mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.

Scoop half the stuffing onto each lobster; press lightly to slightly shape the stuffing so it doesn’t fall off.

Bake the lobster in a preheated oven at 425 degrees F or 220 degress celcius. Until the meat stuffing is golden brown on top about 10 to 12 minutes.

Once you reach 145 degress F or (65 degrees C) using an instant read thermometer in the thickest part of lobster.