Ingredient Fish & Seafood Shellfish Lobster Stuffed Lobster Tails Be the first to rate & review! 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. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on February 13, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 20 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Low-Carb Nut-Free Soy-Free High-Protein Jump to Nutrition Facts Jump to recipe While it might not have been our Stuffed Lobster Tail, there's a good chance the first Thanksgiving included seafood. So why not include this dish at your Thanksgiving celebration—or any time of year you want a special dish? Succulent protein-rich lobster tail meat is topped with an herby stuffing made of sweet crab meat and a little bit of whole-wheat panko, held together by a mayo-yogurt combo. The medley of herbs and spices complements the rich seafood perfectly, while roasted red peppers add a subtle smoky undertone. The stuffing gains a crisp exterior under the broiler while maintaining its moist interior. Keep reading for our expert tips, including how not to store the lobster. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Fresh lobster tails can be stored in an airtight container in the refrigerator for up to 2 days before cooking.If you're using frozen lobster tails, plan ahead, as they may require up to 24 hours to thaw in the refrigerator. Additionally, allow them to sit at room temperature for at least 30 minutes before cooking.Remove the sand vein from the tail of the lobster. This part of the lobster's digestive tract can be unappetizing, so it's best to get rid of it.Fresh lump crabmeat can be stored in the refrigerator for about 2 days, and it's always a good idea to rinse it before using it to freshen it up and improve its flavor. Nutrition Notes Lobster is not only rich and delicious—it's also a great source of lean protein and vitamins and minerals, including vitamin B12, copper, selenium, iodine and zinc. While not as rich in them as fatty fish, lobster does contain some omega-3s. Since it lives in saltwater, it can be fairly high in sodium. If you need to watch your sodium intake and want to eat lobster, just pay attention to sodium in the other foods you eat that day. The choline in lobster is necessary for a healthy brain, while selenium and iodine are necessary for a healthy thyroid and zinc supports immunity. Cook Mode (Keep screen awake) Ingredients 2 tablespoons whole-milk plain Greek yogurt 2 tablespoons mayonnaise 2 tablespoons finely chopped roasted red peppers ½ teaspoon 30%-less-sodium Old Bay seasoning ½ teaspoon grated lemon zest 2 teaspoons lemon juice 1 ½ tablespoons finely chopped fresh flat-leaf parsley, divided 1 teaspoon finely chopped fresh tarragon, divided 5 ounces fresh lump crabmeat, drained and picked over 4 (5 ounce) fresh or frozen lobster tails, thawed if frozen 3 tablespoons unsalted butter, melted, divided ¼ cup whole-wheat panko Lemon wedges for serving Directions Preheat oven to 400°F. Combine 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons roasted red peppers, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in 5 ounces of crabmeat; refrigerate until ready to use. Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells. Use a spoon to 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 1/4 cup panko, 1/2 teaspoon 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. Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine Keely To make ahead Prepare the stuffing the night before (Step 3) and store it in an airtight container in the refrigerator. Let it come to room temperature before proceeding with the recipe. Frequently Asked Questions Can I double this recipe? Absolutely! Our recipe serves 4, but if you're hosting more people, you can easily double or triple it. Typically, one tail is sufficient, although some guests might want a second. How should I store leftovers? Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days. However, the sooner you eat them, the fresher they will taste. How do you reheat Stuffed Lobster Tails? Preheat your oven to 350°F. After letting your refrigerated lobster tails sit out at room temperature for about 30 minutes, wrap them in foil and place them on a sheet pan in the oven. They should be warmed and ready in about 10 minutes. What should I serve with Stuffed Lobster Tails? Many side dishes pair well with Stuffed Lobster Tails, such as our recipes for Red Cabbage Coleslaw, Broccolini Amandine, Quick & Easy Green Beans, Roasted Fingerling Potatoes and Muffin Tin Potatoes Gratin. If you're celebrating a holiday or special milestone, consider pairing the meal with dry Champagne, prosecco or cava, all of which complement lobster beautifully. Recipe developed by Marianne Williams EatingWell.com, November 2021 Save Rate Print Nutrition Facts (per serving) 232 Calories 15g Fat 5g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 stuffed lobster tail Calories 232 % Daily Value * Total Carbohydrate 5g 2% Dietary Fiber 1g 4% Total Sugars 1g Protein 17g 34% Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 118mg 39% Vitamin A 503IU 10% Sodium 455mg 20% Potassium 112mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines