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Stuffed Lobster Tail

15

15

Pecan

Nothing says summer like fresh seafood grilled and roasted over an open fire. Stuffing a lobster tail with crab seems like the right move since more is more, right? You can pull this off in your Traeger outdoor kitchen, no Maître D' needed.

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  • 4 (1 lb) frozen cold-water lobster tails, thawed

  • 1 Pound raw lump crabmeat, or peeled and deveined shrimp, chopped into bite-size pieces

  • Lemon wedges, for serving

Stuffing

  • 1/2 Cup (1 stick) unsalted butter

  • 2 Cup diced yellow onion

  • 3 Clove garlic, minced

  • 1/4 Cup chopped fresh parsley

  • 1 Tablespoon fresh tarragon or thyme, chopped (optional)

  • 2 Teaspoon Old Bay Seasoning

  • 1/4 Cup Fresh lemon juice

  • 4 Cup butter crackers, such as Ritz, crumbled

  • 1

    Prepare an ice water bath in a large bowl or pot.
  • 2

    In a large saucepan or stockpot, bring several inches of salted water to a boil over high heat. Add the lobster tails, cover, and blanch for 1-2 minutes. Transfer the tails to the ice water bath and let cool.

    • 4 (1 lb) frozen cold-water lobster tails, thawed

  • 3

    Drain the lobster tails thoroughly, then cut out the soft "belly shell" with kitchen shears or a clean pair of tin snips. Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail meat. Chop the meat into bite-sized pieces and transfer to a medium bowl with the crabmeat. Mix well to combine, then set aside.

    • 1 Pound raw lump crabmeat, or peeled and deveined shrimp, chopped into bite-size pieces

  • 4

    Make the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and garlic and sauté until soft and translucent. Stir in the parsley, tarragon, if using, Old Bay, and lemon juice. Remove the skillet from the heat and let the stuffing cool.

    • 1/2 Cup (1 stick) unsalted butter

    • 2 Cup diced yellow onion

    • 3 Clove garlic, minced

    • 1/4 Cup chopped fresh parsley

    • 1 Tablespoon fresh tarragon or thyme, chopped (optional)

    • 2 Teaspoon Old Bay Seasoning

    • 1/4 Cup Fresh lemon juice

  • 5

    Stir in the reserved lobster and crabmeat.
  • 6

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

    425 ˚F

  • 7

    Add the cracker crumbs to the stuffing and gently stir to combine.

    • 4 Cup butter crackers, such as Ritz, crumbled

  • 8

    Stuff the reserved tail shells with the stuffing, mounding it generously, then place the tails on a rimmed baking sheet. If the shells are tipping over, use crumpled aluminum foil to prop the shells upright.
  • 9

    Place the baking sheet on the grill grates, close the lid, and roast until the stuffing is crispy and golden brown, 15-20 minutes.

    425 ˚F

  • 10

    Remove the stuffed lobster tails from the grill and serve with lemon wedges. Enjoy!

    • Lemon wedges, for serving

Cooking Notes

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