Print Recipe

Crab Stuffed Roasted Maine Lobster

Crab Stuffed Roasted Maine Lobster

Every fish house menu has some kind of fish—flounder, shrimp, or sole—stuffed with crab. Here’s my take on that classic. The lobster is butterflied—split lengthwise but not quite in half; just enough to crack it open for stuffing. The crab is aggressively flavored with fresh herbs and lemon and topped with an herbed panko crust for texture. This is a special occasion recipe but absolutely worth the trouble.


For the Crab Stuffing

For the Seasoned Panko

For the Lobster


  1. For the stuffing, stir together the mayonnaise, shallot, chile, chives, parsley, tarragon, lemon zest and juice, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Gently fold in the crab so as to not break it into pieces. Taste for salt and pepper and adjust if necessary. Cover and refrigerate.
  2. For the panko, stir together the breadcrumbs, chives, parsley, tarragon, and olive oil in a medium bowl. Season with 1/4 teaspoon salt and a pinch of pepper; set aside.
  3. Place the lobsters on a cutting board, underside facing up, and butterfly. Pull off the claws and knuckles. Remove the vein from the tails and the grain sacs from the heads; crack the claws as you would a cooked lobster. Arrange two racks in the top and center of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheet with aluminum foil.
  4. Arrange 2 lobsters cut side up on each baking sheet. Stuff each head cavity with one quarter of the crab mixture. Season the lobster tails with salt and pepper and drizzle each tail with 1 tablespoon of the melted butter. Cover with foil and roast the lobsters for 20 minutes, switching the baking sheets between the oven racks halfway through roasting for even cooking.
  5. Remove from the oven. Remove the foil and set aside the claws. Return the lobsters to the oven to continue roasting for 6 minutes more.
  6. Remove from the oven and sprinkle about 1 tablespoon of the panko mixture over the stuffing in each lobster. Drizzle each with 1 tablespoon of the melted butter. Return to the oven and roast until the breadcrumbs are golden brown, about 4 minutes more.

Serves 4 as an entrée.

By: Executive Chef Ben Pollinger, Oceana, New York City author of School of Fish

Recipe and photo credit: Maine Lobster Promotion Council.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.