Baked Stuffed Lobster Recipe with Shrimp & Scallops Oh My!

Make this baked stuffed lobster recipe for someone special tonight. This was a total celebration of the sea with fresh scallops and shrimp for a seafood dinner to remember. A trio of herbs, pop of lemon zest, and splash of white wine ties it all together. Old Bay Seasoning makes this stuffing!

Recipe for Baked Stuffed Lobster
Baked stuffed Lobster with shrimp and scallops prepared by Nicole Stover.

Best lobster tails we’ve ever had!
My wife and I had new friends over recently and wanted to cook something really nice. We typically go for steakhouse quality steaks on the grill but our friends only eat fish. We reluctantly ordered 4 medium tails at roughly 2pm the day before our event. The tails arrived before noon the next day, packaged perfectly, and we proceeded to defrost in cold water due to lack of time.Once defrosted the tails looked and smelled great…only a hint of saltwater but once cooked in the convection oven they were BY FAR the best lobster tails (or seafood of any kind) all four of us had ever eaten! Thanks so much for making it a memorable evening!! Our friends will also be ordering from you in the future!
Craig, Kildeer, IL
Order Maine Lobster Tails

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Baked Stuffed Lobster Recipe

Baked Stuffed Lobster Recipe with Shrimp & Scallops Oh My!

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Make this baked stuffed lobster recipe for someone special tonight. This was a total celebration of the sea with fresh scallops and shrimp for a seafood dinner to remember. A trio of herbs, pop of lemon zest, and splash of white wine ties it all together. Old Bay Seasoning makes this stuffing!

  • Total Time: 40
  • Yield: 2 1x

Ingredients

Scale
  • 4 Tbs + 1 Tbs unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1/2 cup shrimp peeled and deveined, chopped
  • 1/2 cup scallops quartered
  • 1/4 lbs butter crackers, crushed
  • 1/4 cup plain panko breadcrumbs
  • 1 tbsp dill, finely chopped
  • 1 tbsp chives, chopped
  • 1 tbsp flat leaf parsley, chopped
  • Live lobster: (2) 1 ¼  to 1 ½ lbs.  (Optionally try Large Cold Water Lobster Tails)
  • 1 tsp lemon zest
  • 1 tsp Old Bay or favorite seafood seasoning, divided
  • 1/3 cup dry white wine
  • Juice of 1/2 lemon

Instructions

  1. Preheat over to 425.
  2. Piggyback Lobster Tails (Using Tails). Using kitchen shears, piggyback the lobster tails. Cut down the middle of the top shell, stopping at the tail fin. Using your fingers, gently ease the meat away from the shell, pulling up and over to rest on top of the shell. Place the tails in an oven safe baking dish or cast iron.
  3. Clean Whole Lobsters (Using Whole Lobsters). Cut lobster lengthwise but don’t cut all the way through.  Remove intestines, (orange and green material). The lobster may still make slight movements due to nerve movement. If you choose to, you can place the lobster in fresh water for 15 minutes. This will humanely kill the lobster and then you can begin to cut it in half.
  4. Prepare Butter. Heat a medium sized skillet over medium-low heat and add 4 Tbsp of butter along with shallots and garlic. Sautee for 1-2 minutes or until fragrant.
  5. Baste Lobster. Brush lobster tails or whole lobsters with the fragrant melted butter, pushing shallot and garlic aside, and top with ¼ tsp Old Bay Seasoning.
  6. Make Stuffing. Add shrimp and scallops to fragrant butter mixture and season with remaining Old Bay. Cook for about 1 minute or until opaque. Add panko and cracker crumbs to mixture, tossing to coat. If the mixture is too wet, add more panko until desired texture. Remove from heat and fold in herbs and lemon zest. Dividing mixture, pack half into a 1 cup measuring cup to form before gently topping first lobster tail and pressing down slightly to stabilize. Repeat steps for the second tail. *A little spilling of stuffing onto the pan is okay!
  7. Bake Lobster. Add white wine, lemon juice and butter to the bottom of the pan with lobster and bake until internal temp. of 140 degrees. Top lobster with remaining sauce and serve

Notes

NIcole Stover uses our large lobster tails, U/10 scallops and collosal black tiger shrimp in her take of a New England classic.

  • Author: Lobster Louie
  • Prep Time: 20
  • Cook Time: 20
  • Category: Lobster
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2
  • Calories: 1600
  • Fat: 30
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Comments

  1. About how long to cook the tails or whole lobster? When measuring the temp to see if the lobster is cooked, do I measure in the tail or stuffing?

    1. Much depends on the side of the tails or lobster. Your best bet is to use an instant read thermometer to check the temperature of the lobster. You want to aim for about 135 degrees at the thickest part of the
      the tail.

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