Red Lobster’s Treasure: Roasted Maine Lobster with Crabmeat Stuffing

There are certain culinary experiences that, once tasted, linger in your memory like a perfectly executed flourish at the end of a symphony. For me, one such indelible memory is tied to the opulent, yet comforting, Red Lobster Roasted Maine Lobster with Crabmeat Stuffing. I recall a particularly blustery evening years ago, seeking refuge from the biting wind and rain, when I found myself seated at Red Lobster. The aroma alone, a captivating blend of briny ocean, rich butter, and delicate herbs, promised something special. When that platter arrived, adorned with a glistening, golden-brown lobster, its shell artfully cradling a savory mound of crabmeat stuffing, it wasn’t just a meal; it was an event. Each bite was a testament to the simple elegance of fresh seafood and thoughtful preparation, a flavor profile that transported me straight to the coast.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 2
• Yield: 2 stuffed lobster halves
• Dietary Type: Pescatarian

Ingredients

This recipe celebrates the luxurious pairing of sweet, tender lobster with a richly seasoned crabmeat stuffing.

For the Crabmeat Stuffing:

• 1 lb crabmeat (preferably fresh blue crab meat, picked clean of any shell or cartilage, or high-quality lump crabmeat for stuffing)
• 1 teaspoon shallot, finely minced
• 1 teaspoon parsley, fresh, finely chopped
• 1 tablespoon mayonnaise
• 1 tablespoon breadcrumbs (plain or panko work well)
• 1 egg
• 1 teaspoon lemon juice, fresh
• 1/8 teaspoon Worcestershire sauce

For the Roasted Lobster:

• 2 ½ lbs lobsters, whole Maine lobsters (approximately 1 ¼ lbs each)
• ½ cup butter, cut into small pieces
• 1 teaspoon paprika
• 2 tablespoons lemon juice, fresh

Equipment Needed

To bring this exquisite dish to your table, you’ll need a few essential tools:

• A sturdy, sharp chef’s knife
• A cutting board
• A large baking sheet
• A small mixing bowl
• A fork or small spoon for mixing
• An oven

Instructions

Embarking on this culinary journey is rewarding, yielding a dish that feels both decadent and approachable. Follow these steps carefully to achieve lobster perfection.

1. Prepare the Crabmeat Stuffing: In a small mixing bowl, combine the shallot, parsley, mayonnaise, breadcrumbs, egg, lemon juice, and Worcestershire sauce. Gently mix these ingredients together until just combined. Next, carefully fold in the crabmeat. Be delicate to avoid breaking up the lumps of crabmeat too much. Once everything is incorporated, cover the bowl and refrigerate the stuffing. This chilling period allows the flavors to meld and makes the stuffing easier to handle.

2. Prepare the Lobsters: Begin by thoroughly washing the whole Maine lobsters under cool running water. Place the lobsters on your cutting board, belly-side down. Using a large, sharp chef’s knife, split the lobsters lengthwise from the head to the tail. Carefully remove and discard the stomach sac, which is located just behind the lobster’s head, and the feathery gills.

3. Stuff the Lobsters: Now, it’s time to add that luscious stuffing. Take equal portions of the chilled crabmeat stuffing and place them in each head cavity of the split lobsters. You want a generous, but not overwhelming, mound.

4. Prepare the Lobster Tails: Gently crack the claws of each lobster using the blunt side of your knife. This makes them easier to eat later. Then, pour the 2 tablespoons of fresh lemon juice evenly over the exposed lobster tail meat. Next, sprinkle the paprika over the tail meat, and finally, dot the tail meat with the small pieces of butter. These additions will help keep the lobster moist and add a beautiful color and depth of flavor during baking.

5. Bake the Lobsters: Preheat your oven to 400°F (200°C). Arrange the stuffed lobster halves on a large baking sheet. Place the baking sheet in the preheated oven. Bake for 15 minutes, or until the lobster meat is opaque and cooked through, and the stuffing is golden brown and heated through. The exact time may vary slightly depending on the size of your lobsters and your oven.

6. Serve: Once baked to perfection, carefully remove the lobsters from the oven. Serve immediately with extra melted butter and lemon wedges on the side for dipping.

Chef’s Tip for Perfect Crabmeat:

To ensure your crabmeat stuffing is free of any unwanted shell fragments or cartilage, try this chef’s trick. Spread your cleaned crabmeat evenly over a cookie sheet. Place it under a red-hot broiler on the top rack for just 30 to 60 seconds. The intense heat will make any tiny bone fragments and cartilage stick out, making them remarkably easy to spot and pick out. Be sure to watch it closely to prevent burning!

Expert Tips & Tricks

Elevating this dish is all about attention to detail and understanding the nuances of seafood preparation. Here are a few professional insights to make your Roasted Maine Lobster with Crabmeat Stuffing truly exceptional.

• Crabmeat Quality is Key: For the most authentic and delicious stuffing, seek out fresh, lump blue crabmeat. The sweet, delicate flavor of blue crab is unparalleled. If fresh isn’t available, high-quality canned or frozen lump crabmeat will suffice, but be sure to pick it thoroughly for any remaining shell or cartilage.
• Don’t Overmix the Stuffing: When combining the stuffing ingredients, treat the crabmeat with respect. Overmixing can break down the delicate lumps, resulting in a mushy texture. Gently fold it in to maintain those delightful pockets of succulent crab.
• The Importance of Chilling: Refrigerating the stuffing isn’t just a suggestion; it’s crucial. A chilled stuffing is firmer and holds its shape better when placed in the lobster cavity. It also allows the flavors to marry beautifully.
• Butter Bliss: Using cold butter cut into small pieces ensures it melts slowly and evenly over the lobster tail as it bakes, basting the meat and adding a luxurious richness.
• Oven Variance: Ovens can be fickle. Keep an eye on your lobsters during the final minutes of baking. The lobster meat should be opaque and firm to the touch, not rubbery. The stuffing should be heated through and lightly golden.

Serving & Storage Suggestions

This dish is a showstopper, best enjoyed the moment it emerges from the oven.

Serving: Present the roasted lobster halves whole on a platter, perhaps garnished with a few extra sprigs of parsley or a sprinkle of paprika. The vibrant red shell, the golden stuffing, and the glistening tail meat create a visually stunning presentation. Serve with plenty of melted butter and lemon wedges. For a complete meal, consider pairing it with a simple green salad, steamed asparagus, or garlic mashed potatoes.

Storage: Leftover cooked lobster is best enjoyed fresh. If you happen to have any, allow the cooled lobster to sit at room temperature for no more than two hours. Then, transfer it to an airtight container and refrigerate. It will keep for 1 to 2 days. Reheating can be done gently in a low oven (around 250°F/120°C) for about 10-15 minutes, or until just warmed through. Avoid overcooking, as lobster can become tough when reheated.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Nutrient	Amount per Serving	% Daily Value
Calories	1135.6 kcal	–
Calories from Fat	513 kcal	–
Total Fat	57 g	87%
Saturated Fat	31.6 g	158%
Cholesterol	1032.8 mg	344%
Sodium	4845.4 mg	201%
Total Carbohydrate	9.3 g	3%
Dietary Fiber	0.8 g	3%
Sugars	1.6 g	6%
Protein	140.1 g	280%

Variations & Substitutions

While this classic preparation is divine, feel free to experiment with slight variations to suit your palate.

• Herbal Infusion: Feel free to add other finely chopped fresh herbs to the stuffing, such as chives, dill, or tarragon, for a different aromatic profile.
• Spice It Up: For a hint of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the stuffing mixture.
• Breadcrumb Alternatives: If you prefer a slightly crisper stuffing, consider using panko breadcrumbs for an added crunch.
• Seafood Medley: While the recipe calls for crabmeat, you could finely chop a small amount of cooked shrimp or scallops and fold them into the stuffing for an even more varied seafood experience.

FAQs

Q: Can I prepare the stuffing in advance?
A: Yes, you can prepare the crabmeat stuffing up to 24 hours in advance. Cover it tightly and keep it refrigerated until ready to use.

Q: What if I can’t find whole Maine lobsters?
A: You can use large lobster tails, splitting them lengthwise and stuffing the cavity where the meat is. You’ll need to adjust the cooking time accordingly, as tails cook faster than whole lobsters.

Q: How do I know if the lobster is cooked through?
A: The lobster meat will turn opaque white and the internal temperature should reach 140-145°F (60-63°C). It should also be firm to the touch.

Q: Can I use imitation crab meat?
A: While imitation crab meat can be used, it will significantly alter the flavor and texture profile of the dish. For the best results, fresh or high-quality lump crabmeat is highly recommended.

Q: Is it safe to eat the tomalley (green stuff) in the lobster?
A: The tomalley is the liver and pancreas of the lobster. While edible and consumed by some, it has a strong flavor and is often discarded. The recipe does not use it.

Final Thoughts

There’s a certain magic in transforming a magnificent creature from the sea into a dish that dazzles the senses. Red Lobster’s Roasted Maine Lobster with Crabmeat Stuffing is more than just a recipe; it’s an invitation to indulge, to celebrate, and to create lasting memories around the table. Whether you’re planning a special occasion or simply craving a taste of oceanic luxury, this dish promises an unforgettable culinary experience. Gather your ingredients, prepare to be enchanted, and savor every single, glorious bite.