Name: Stuffed Lobster with Shrimp Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cold water lobsters (Maine or Boston, about 1¼ to 1½ pounds/550-650g each); 10 shrimp (35-40 size, about 4 ounces/110g, peeled and deveined); Salt and freshly ground black pepper, to taste; ½ teaspoon paprika; ½ teaspoon dried thyme; ⅛ teaspoon garlic powder; 1 teaspoon fresh chopped dill (optional); ¼ cup flat Italian parsley (chopped), plus 1 tablespoon reserved for garnish; ½ teaspoon freshly grated lemon zest; 2 tablespoons olive oil; 8 tablespoons salted butter (melted, with 4 tablespoons reserved for serving as clarified butter); 1 cup panko or dried breadcrumbs; Lemon wedges (to serve)

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If you have ever dreamed of indulging in something truly luxurious yet comforting, this Stuffed Lobster with Shrimp Recipe will become your go-to celebration meal. It’s a delicious dance of tender Maine lobster, perfectly seasoned shrimp, and a fragrant breadcrumb stuffing bursting with herbs and zest. Each bite delivers a wonderful balance of buttery richness, fresh sea flavors, and just the right hint of crunch. Preparing this elegant dish is surprisingly straightforward and will impress anyone lucky enough to sit at your table. Whether for a special occasion or a remarkable weekend treat, this recipe makes seafood magic happen!

Ingredients You’ll Need

A cooked lobster is opened and placed on a white plate that sits on a white marbled surface. The lobster has a top layer of golden brown breadcrumbs mixed with chopped green herbs covering the exposed white lobster meat. Around the lobster, there are three wedges of bright yellow lemon adding color contrast to the dish. The lobster shell is reddish-orange with visible legs and claws extending outward. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first exciting step to building layers of flavor and texture in your Stuffed Lobster with Shrimp Recipe. Each component plays a distinct role, from the savory herbs that give brightness to the buttery richness, to the crispy breadcrumbs that add that satisfying crunch.

2 cold water lobsters: Fresh Maine or Boston lobsters around 1¼ to 1½ pounds each provide tender, sweet meat that is the star of this dish.
10 shrimp: Medium-large peeled and de-veined shrimp bring a lovely texture contrast and enhance the seafood appeal.
Salt and freshly ground black pepper: Basic but crucial for seasoning all the seafood and the stuffing perfectly.
2 tablespoons olive oil: Adds smoothness and helps achieve a beautiful glaze on the lobster shells.
8 tablespoons salted butter: Melted butter enriches the stuffing and also used for brushing and serving, creating that silky mouthfeel.
1 cup panko or dried breadcrumbs: Provides a light, flaky crunch that balances the tender meats wonderfully.
½ teaspoon paprika: Adds subtle smokiness and color to the stuffing mix.
½ teaspoon dried thyme: Offers an earthy herbal note that harmonizes with the seafood flavors.
⅛ teaspoon garlic powder: Enhances the overall taste without overpowering the delicate lobster.
1 teaspoon fresh chopped dill (optional): Introduces a fresh, slightly anise-like flavor that brightens the dish if you choose to include it.
¼ cup flat Italian parsley (chopped): Fresh parsley adds lively color and freshness both inside the stuffing and as garnish.
1/2 teaspoon freshly grated lemon zest: The zest lifts the richness with its vibrant citrus aroma.
Lemon wedges: Perfect for squeezing over just before eating, adding a zesty tang that awakens each bite.

How to Make Stuffed Lobster with Shrimp Recipe

Step 1: Prepare the Lobsters

To begin, chill your live lobsters in the refrigerator or even the freezer for a short 10 minutes to calm them. Then use a sharp chef’s knife to humanely dispatch the lobsters by splitting them quickly down the center behind the eyes. This ensures they are ready for cleaning without undue stress. Placing the lobsters on their backs, carefully split them lengthwise without cutting through the hard shell entirely, which helps keep them intact but ready for stuffing.

Step 2: Clean and Prepare the Lobster Meat

Remove antennae, heads, stomach sacks, intestines, and the green tomalley and roe if you prefer, rinsing the cavities gently under running water. Make a small cross-cut with kitchen shears midway on each tail side to prevent curling during cooking. Dry the lobster shells thoroughly and transfer them to a sheet pan for the next step. This meticulous cleaning creates a pristine canvas for your flavorful stuffing to shine.

Step 3: Season and Prepare the Shrimp

Give your peeled and de-veined shrimp a light toss with salt and freshly ground black pepper. This simple seasoning effort ensures the shrimp taste fresh and complement the lobster without competing with the herbs and butter in the stuffing.

Step 4: Brush Lobsters with Oil and Butter

Mix olive oil with some melted butter and brush it generously over the entire lobster—both inside and outside. Reserve about half of the butter separately to serve alongside the finished dish. This buttery glaze locks in moisture and adds an irresistible flavor that sinks into the shell while baking.

Step 5: Make the Herb Breadcrumb Stuffing

Combine the remaining melted butter with panko breadcrumbs, paprika, thyme, garlic powder, dill if using, parsley, and lemon zest in a bowl. The butter coats the crumbs, helping them brown beautifully in the oven and keeping the stuffing moist yet crunchy. This combination bursts with bright herbal notes and subtle depth from spices.

Step 6: Fill the Lobsters and Add Shrimp

Loosely spoon the breadcrumb mixture into the lobster cavities, taking care not to pack it tightly so you maintain a light, flaky texture. Next, place five whole shrimp evenly over the stuffing in each lobster. Drizzle some of the reserved clarified butter atop the shrimp to add gloss and extra richness. Don’t hesitate to add more butter if you adore that indulgent finish!

Step 7: Bake to Perfection

Preheat your oven to 425°F/220°C and bake the stuffed lobsters on the upper rack for about 12 to 15 minutes. Watch carefully to ensure the lobster meat turns opaque but doesn’t overcook—they can become rubbery if left too long. Remember they will continue cooking slightly once out of the oven, so it’s safer to take them out just as they’re done.

How to Serve Stuffed Lobster with Shrimp Recipe

Garnishes

A sprinkle of freshly chopped parsley over the baked lobsters adds a vibrant pop of green and a fresh herbaceous note that wakes up the senses. Lemon wedges served alongside invite each guest to squeeze bright acidity over their portion, perfectly cutting through the richness.

Side Dishes

This seafood delight pairs beautifully with simple side dishes that won’t overpower it. Think lightly steamed asparagus, buttered new potatoes, or a crisp garden salad with lemon vinaigrette. These sides create a balanced plate with fresh textures and flavors complementing the stuffed lobster.

Creative Ways to Present

For an eye-catching display, serve each half-lobster on a large white plate to showcase the golden crust and vibrant garnishes. Arrange lemon wedges artistically and pool some of the reserved melted butter in a ramekin for dipping. Add edible flowers or microgreens for an extra special touch that feels like a restaurant-worthy presentation right at home.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The lobster meat and stuffing remain flavorful for up to 2 days but are best enjoyed fresh to avoid any loss in texture or moisture.

Freezing

Freezing cooked stuffed lobster is not ideal as it can alter the texture of both the lobster and the breadcrumbs. However, if necessary, tightly wrap portions in plastic wrap, then foil, and freeze for up to one month. Thaw slowly in the refrigerator before reheating gently.

Reheating

Reheat leftovers gently in a low heat oven (about 300°F/150°C) covered with foil to prevent drying out. Heat for 10-15 minutes or until warmed through. Avoid microwaving as it can make the lobster rubbery and the stuffing soggy.

FAQs

Can I use frozen lobster for this Stuffed Lobster with Shrimp Recipe?

While fresh lobsters yield the best texture and flavor, you can use frozen lobster tails if fresh isn’t available. Just be sure to thaw them completely before preparing, and consider adjusting cooking time slightly to avoid overcooking.

Is it necessary to use panko breadcrumbs?

Panko breadcrumbs are preferred because they stay light and flaky when baked, contributing to the perfect texture contrast. If you only have regular breadcrumbs, they can work, but expect a denser stuffing.

Can I substitute the shrimp with another seafood?

Absolutely! Scallops, small crabmeat, or even chunks of firm white fish can be delicious alternatives. Just keep the size and cooking times in mind to avoid overcooking delicate seafood.

How do I clarify butter for serving?

To clarify butter, melt it gently and skim off the foam and milk solids that rise to the top. You’ll be left with a clear, golden liquid that has a pure buttery flavor and won’t burn as quickly when drizzled over hot seafood.

Can I prepare the stuffing in advance?

Yes, you can mix the breadcrumb stuffing a few hours ahead and keep it covered in the refrigerator. Assemble and bake the lobsters just before serving to ensure the freshest result.

Final Thoughts

There is something truly special about preparing and sharing a Stuffed Lobster with Shrimp Recipe that turns any meal into a celebration. It feels fancy without being complicated, and each element—from the buttery, herby stuffing to the sweet shrimp and tender lobster—comes together beautifully on your plate. I can’t wait for you to enjoy this dish with your favorite people, creating delicious memories and savoring every bite!