These stuffed lobster tails are filled with a rich combination of lobster and crab. The addition of panko on top adds a nice crunch. This easy lobster tail recipe is perfect for a special anniversary or celebration., November 2021


Read the full recipe after the video.

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use.

  • Using kitchen shears, cut straight down top center of each lobster tail shell. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.

  • Combine panko, lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.

  • Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.

Nutrition Facts

1 stuffed lobster tail
232 calories; fat 15g; cholesterol 118mg; sodium 455mg; carbohydrates 5g; dietary fiber 1g; protein 17g; sugars 1g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 503IU; potassium 112mg.