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 seal the deal in your mind when you read it to yourself!

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.

Also, this recipe is designed to 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.

CLICK HERE for Drop Biscuits
CLICK HERE for Lobster Sauce
CLICK HERE for baked Lobster Tails

Stuffed Lobster Ingredients:

2 Steamed Lobsters, whole
12 oz Bay Scallops
12 Shrimp, peeled and deveined
1 cup Crab Meat
3 pc Bacon, crumbled
1/2 cup Cream Cheese
1 can Cream of Celery
1/2 Red Onion, chopped
1/4 cup Parsley, chopped
3 Fresh Basil leaves, chopped
3 Garlic cloves, chopped
1/4 cup Olive Oil
pinch of Salt
1 egg
1 tbsp Mustard
1 tbsp Worcestershire
1/2 tsp Paprika
2 Drop Biscuits
1/4 cup Seasoned Bread Crumbs
Shake Salt & Pepper throughout entire stuffing

Be sure to watch the short video tutorial and note that the oven time and temperature is 400° Fahrenheit for 20 minutes. Serve the Stuffed Lobster with lemon and melted butter.

Seafood and Crab Enchilada

The Best Seafood and Crab Enchilada

This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered, long ago, that the secret to making a great mix is in the mayonnaise. A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. This means a lot of stirring.

I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. But, I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much.

This dish can be fabulous if you take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that, just before this one, and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it is served in Mexican restaurants, no matter where I order it. So, use a doughy restaurant grade flour tortilla. You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local Mexican market. They are usually thinner tortillas but that’s what you want.

Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference. I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Be sure to watch the short video tutorial and I’ll show you exactly how to make this tasty Seafood and Crab Enchilada.

Lobster Tail with Claws

Lobster Tail with Claws Ingredients:

1 Lobster Tail, thawed
2 Claws
2 tbsp Olive Oil
Paprika, a few shakes
1 tbsp Butter, softened
1 sprig Fresh Parsley, chopped
1 Garlic Clove, minced or chopped
1/4 cup Hot Water

Cut the Lobster Tail down the center of the top center towards the fan of the tail. Pull the meat out and prop over the top of the shell, leave the meat attached at the very end of the fan tail. Fully coat the meat with Olive Oil, then shake Paprika over the top. Place in an Oven safe dish and bake at 375 degrees 1 1/2 minutes per oz. For example, 10 oz Lobster Tail bakes for 15 minutes. If the claws weren’t previously cooked, add them to the baking, otherwise wait for the broil. After baking, mix the Butter, Garlic and Parsley together and smear over the top of the Lobster meat. Place the Claws inside the dish and add the water. Then place the Lobster back in the oven under a High Broil, approximately 6 to 8 inches away from the heat and cook for another 3 to 5 Minutes. Watch it carefully so it’s not to burn, but allow a nice crisp golden color over the top.