Why You’ll Love This Recipe

Whole Stuffed Lobster is a luxurious seafood dish perfect for special occasions or romantic dinners. The lobster is split and filled with a savory stuffing made of buttery breadcrumbs, herbs, and sometimes crab or shrimp, then baked to perfection. With its impressive presentation and rich flavor, it’s a restaurant-quality dish you can create at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole live lobstersbutteroniongarliccelerybreadcrumbsparsleylemon juicewhite wineOld Bay seasoning (or other seafood seasoning)salt and peppercrab meat or shrimp (optional for extra richness)

directions

Preheat your oven to 425°F (220°C).

Boil the live lobsters in salted water for 5-7 minutes until just partially cooked. Remove and let cool slightly.

Using a sharp knife, split each lobster in half lengthwise, removing the tomalley and any roe if desired.

In a skillet, melt butter and sauté the onions, garlic, and celery until softened.

Stir in the breadcrumbs, parsley, lemon juice, white wine, seasoning, and optional crab or shrimp. Mix until the stuffing holds together but is not soggy.

Spoon the stuffing generously into the body cavity of each lobster half.

Place the stuffed lobsters on a baking sheet and drizzle with melted butter.

Bake for 15-18 minutes until the lobster meat is cooked through and the stuffing is golden.

Serve hot with lemon wedges and melted butter on the side.

Servings and timing

This recipe serves 2-4 people, depending on lobster size.Preparation time: 20 minutesBoiling time: 5-7 minutesBaking time: 15-18 minutesTotal time: 40-45 minutes

Variations

Add cooked chopped bacon to the stuffing for a smoky flavor.

Use Ritz crackers or cornbread instead of plain breadcrumbs.

Incorporate a dash of hot sauce or Dijon mustard for a kick.

Top with grated Parmesan before baking for a crispy cheese crust.

Serve over a bed of linguine or rice for a more filling meal.

storage/reheating

Store leftover stuffed lobster in an airtight container in the refrigerator for up to 2 days.Reheat gently in the oven at 350°F (175°C) for 10-12 minutes, covered loosely with foil to prevent drying out.Freezing is not recommended due to texture changes in the lobster meat.

FAQs

Can I use pre-cooked lobster?

Yes, but reduce baking time to avoid overcooking.

What can I use instead of crab or shrimp?

Chopped scallops or extra lobster meat make great substitutes.

How do I know when the lobster is done?

The meat will be opaque and firm, and the shell bright red.

Do I need to boil the lobster first?

Parboiling ensures even cooking and easier stuffing.

Is this dish hard to make?

It’s easier than it looks! The key is prepping the lobster and stuffing in advance.

Can I make this ahead of time?

Yes, you can prepare and stuff the lobster, then refrigerate until ready to bake.

What sides go well with this?

Steamed vegetables, garlic mashed potatoes, or a crisp salad pair well.

How do I split a lobster?

Use a sharp knife to cut lengthwise from head to tail, starting at the center.

Can I grill instead of bake?

Yes, grill over indirect heat and cover for 10-12 minutes.

How do I avoid watery stuffing?

Don’t overuse liquids; let the sautéed vegetables cool slightly before mixing.

Conclusion

Whole Stuffed Lobster is an indulgent, visually stunning dish that’s surprisingly manageable to prepare. Whether you’re celebrating a special occasion or simply craving an elegant seafood dinner, this recipe delivers impressive flavor and presentation with every bite.