Stuffed Lobster with Creamy Shrimp, Scallops and Crab Meat

The Best Stuffed Lobster

I’m completely and utterly in love with this Stuffed Lobster recipe.  Just like the title says, it’s got creamy Shrimp, Bay Scallops and Crab Meat mixed into the Stuffing with a light drop biscuit breading and Bacon.  There is of course a few other ingredients to spice it up a bit but tell me that list didn’t already steal your heart. This recipe is a seafood lovers dream come true.

Stuffed Lobster Preparation

I can’t stress enough, the importance of having a good set of Seafood Shears when you’re cutting Shell Fish. Starfrit sent me this pair to use and demonstrate in this video recipe and I personally think they are awesome.  They cut in reverse, which seems to give the blade some added strength when I grip the handles and apply pressure.  So if you’re interested in a pair like this, I highly recommend this set next time you’re cutting shells.

That’s a Ton of Seafood

Like I mentioned earlier, these shells are packed with the meat of 4 different kinds of shellfish; Lobster, Crab, Shrimp and Bay Scallops. It can heavily stuff two lobsters with seafood but I found that just one can easily be shared between two people.  So that’s something to consider when you’re making this.  2 Stuffed Lobsters will easily feed 4 to 6 people and my Video Tutorial will teach everything you need to know.

Also I’ve included 2 other Lobster recipes down below and the Drop Biscuit recipe you’ll be needing to complete this Stuffed Lobster recipe.

Drop Biscuits, Lobster Sauce, Oven Baked Lobster Tails, All My Lobster Recipes.

Stuffed Lobster Ingredients:

Meats

• 2 whole steamed Lobsters – Main seafood base for stuffing
• 12 oz Bay Scallops – Tender, mild-flavored scallops
• 12 Shrimp, peeled and deveined – Juicy shrimp, peeled for easy use
• 1 cup Crab meat – Sweet, delicate crab to complement the seafood
• 3 slices Bacon, crumbled – Crispy bacon for added flavor and texture

Marinade

• 1/4 cup Olive oil – Rich and smooth oil to combine flavors
• 3 Garlic Cloves, chopped – Aromatic garlic for depth
• 3 Fresh Basil Leaves, chopped – Fresh, aromatic herb for zest
• 1/4 cup Fresh parsley, chopped – Half for marinade, half for garnish
• Pinch of Salt – Enhances and balances the flavors

Cream Sauce

• 1 Egg – Binder for the creamy texture
• 1/2 cup Cream Cheese, room temperature – Smooth, tangy base for sauce
• 1 can Cream of Celery (or Cream of Chicken Soup) – Creamy consistency and mild flavor
• 1 tbsp Mustard – Adds tangy kick to the filling
• 1 tbsp Worcestershire sauce – Rich, savory umami flavor
• 1/2 tsp Paprika – Smoky, earthy flavor with a little heat
• 1/2 Red Onion, finely chopped & cooked with seafood – Sweetness and depth from cooked onion
• 2 Drop Biscuits, crumbled (or Ritz Crackers as a binder) – Helps hold the stuffing together
• Salt and Pepper to taste (before and after mixing seafood) – For seasoning balance

Topping

• 1/4 cup Seasoned Bread Crumbs – Adds crispness and texture to the top
• 1 tbsp Fresh Parsley – Garnish for a fresh and colorful finish

Bake at 400° Fahrenheit for 20 minutes. Serve with Lemon and Melted Butter.

Instructions:

1. Prepare the Lobsters:
   • Steam the lobsters until fully cooked, then carefully remove the meat from the shells. Set aside the shells for stuffing later.
2. Cook the Bacon:
   • In a pan, cook the bacon until crispy. Remove from the pan, crumble, and set aside.
3. Prepare the Seafood:
   • Dice the cooked lobster meat and combine it with the bay scallops, shrimp (peeled and deveined), and crab meat in a large bowl. Set aside.
4. Make the Marinade:
   • In a small bowl, combine the olive oil, chopped garlic, chopped fresh basil, half of the chopped parsley, and a pinch of salt. Stir well.
5. Combine the Marinade with Seafood:
   • Pour the marinade over the seafood mixture and toss to coat evenly. Let the seafood marinate for about 15 minutes to soak in the flavors.
6. Prepare the Cream Sauce:
   • In a separate bowl, whisk the egg, cream cheese (room temperature), and cream of celery (or chicken) soup together until smooth.
   • Stir in the mustard, Worcestershire sauce, paprika, finely chopped red onion, and a pinch of salt and pepper. Mix until well combined.
7. Make the Binding Mixture:
   • Crumble the drop biscuits (or Ritz crackers) into the seafood mixture and add the cream sauce. Stir to combine. Adjust seasoning with salt and pepper to taste.
8. Stuff the Lobster Shells:
   • Carefully stuff the lobster shells with the seafood stuffing mixture. Pack it in gently, but ensure it’s well-filled.
9. Top and Bake:
   • Preheat your oven to 400°F (205°C). Place the stuffed lobster shells on a baking sheet.
   • Sprinkle the stuffed lobsters with seasoned bread crumbs and top with fresh parsley.
   • Bake in the preheated oven for 20-25 minutes or until the top is golden and the stuffing is heated through.
10. Serve:
    • Remove the stuffed lobsters from the oven and plate them.
    • Serve with a side of lemon wedges and melted butter for dipping.