Ben Pollinger's Crab-Stuffed Roasted Lobster
A sophisticated preparation where whole butterflied lobsters are filled with a delicate crab salad enhanced with fresh herbs, lemon, and shallots, then topped with herb-crusted panko and roasted until golden. The technique combines the sweet richness of both lobster and crab with bright, aromatic flavors from tarragon, chives, and parsley. This restaurant-quality dish showcases proper lobster preparation skills and creates an impressive centerpiece for special occasions. The careful balance of textures from tender seafood to crispy breadcrumb topping demonstrates refined coastal American cooking at its finest.
Ingredients
- 5 tablespoons mayonnaise
- 3 tablespoons shallot, about 1 small
- 2 teaspoons finger chilejalapeño1:1accessible
similar heat level
- 1 tablespoon fresh chives
- 1 tablespoon fresh Italian parsley
- 1 tablespoon fresh tarragon
- 1 teaspoon lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- fine sea salt
- freshly ground black pepper
- 1 pound lump crabmeatjumbo lump crabmeat1:1premium
larger pieces, more luxurious
- ½ cup panko breadcrumbs
- ½ teaspoon fresh chives
- ½ teaspoon fresh Italian parsley
- ½ teaspoon fresh tarragon
- 2 teaspoons extra virgin olive oil
- 4 1 1/4-pound live lobsters
- 8 tablespoons butter, 1 stick
Instructions
- 1
Stir together mayonnaise, shallot, chile, chives, parsley, tarragon, lemon zest and juice, salt and pepper in medium bowl
- 2
Gently fold in crab to avoid breaking into pieces
- 3
Taste for seasoning and adjust, then cover and refrigerate
- 4
Stir together breadcrumbs, chives, parsley, tarragon and olive oil in medium bowl
- 5
Season breadcrumb mixture with salt and pepper, then set aside
- 6
Place lobsters underside up on cutting board and butterfly
- 7
Pull off claws and knuckles
- 8
Remove vein from tails and grain sacs from heads, crack claws
- 9
Arrange racks in top and center of oven and preheat
- 10
Line two rimmed baking sheets with aluminum foil
- 11
Arrange two lobsters cut side up on each baking sheet
- 12
Stuff each head cavity with one quarter of crab mixture
- 13
Season lobster tails with salt and pepper, drizzle each tail with melted butter
- 14
Cover with foil and roast for 20 minutes, switching baking sheets between racks halfway through
- 15
Remove from oven, remove foil and set aside claws
- 16
Return lobsters to oven and continue roasting for 6 minutes
- 17
Remove and sprinkle panko mixture over stuffing in each lobster
- 18
Drizzle each with melted butter
- 19
Return to oven and roast until breadcrumbs are golden brown
Tips
Slice herbs thinly rather than chopping to avoid bruising delicate leaves and create attractive slivers that integrate well
Switch baking sheet positions halfway through roasting to ensure even cooking of all lobsters
Reserve claws during initial roasting to prevent overcooking, as they cook faster than the body meat
Good to Know
Best consumed immediately after cooking
Crab mixture can be prepared 1 day ahead and refrigerated
Serve immediately while hot with melted butter and lemon wedges
Common Mistakes
Don't overmix crab mixture to avoid breaking lumps
Remove grain sacs completely to avoid bitter flavors
Don't overcook claws as they cook faster than body meat
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
larger pieces, more luxurious
similar heat level
FAQ
Can I use frozen lobster tails instead of whole live lobsters?
While possible, you'll lose the dramatic presentation and won't have the head cavity for stuffing. The technique works best with whole lobsters.
How long can the crab mixture be stored before using?
The crab mixture can be refrigerated for up to 24 hours. Let it come closer to room temperature before stuffing for easier handling.
Can I prepare this dish partially ahead for entertaining?
Yes, butterfly the lobsters and make the crab mixture up to 4 hours ahead. Stuff and roast just before serving for best results.