Whole Stuffed Lobster

Why You’ll Love This Recipe

Whole Stuffed Lobster is a luxurious and elegant seafood dish perfect for special occasions or a decadent date night. Filled with a savory breadcrumb and seafood stuffing, then baked to perfection, this classic recipe delivers rich, buttery lobster meat with flavorful texture in every bite. It’s surprisingly simple to prepare and guaranteed to impress.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole live lobsters (1½–2 pounds each)butter (melted)garlic (minced)shallots or onions (finely chopped)lemon juicefresh parsley or thymebreadcrumbs (preferably seasoned)crab meat or scallop pieces (optional for stuffing)white wine (optional)salt and pepperpaprika (for color)

directions

Preheat oven to 425°F (220°C) and line a baking dish with foil.

Prepare the lobsters by placing them belly-side down and cutting lengthwise through the shell, stopping before cutting completely through the back. Split open slightly to expose the cavity.

Remove and discard the stomach sac and intestinal vein. Rinse and pat dry.

In a skillet, sauté garlic and shallots in melted butter until fragrant. Stir in crab meat or scallops if using, followed by breadcrumbs, lemon juice, parsley, salt, pepper, and a splash of white wine. Cook until lightly golden.

Stuff the breadcrumb mixture into the lobster cavity and over the exposed tail meat.

Brush lobsters with extra melted butter and sprinkle with paprika.

Place in the prepared baking dish and bake for 18–22 minutes, or until the stuffing is golden and lobster meat is opaque and cooked through.

Serve immediately with lemon wedges and more melted butter for dipping.

Servings and timing

This recipe yields 2 servings (1 lobster per person).Preparation time: 20 minutesBaking time: 18–22 minutesTotal time: 40–45 minutes

Variations

Add chopped shrimp or clams to the stuffing for extra seafood flavor.

Include grated Parmesan cheese in the breadcrumbs for a richer taste.

Use panko breadcrumbs for a crispier texture.

Drizzle with garlic herb butter just before serving.

Stuff with a spinach and ricotta blend for a twist.

storage/reheating

Best enjoyed fresh.Refrigerate leftovers in an airtight container for up to 1 day.Reheat gently in a 300°F oven for 10–15 minutes, covered with foil to retain moisture.Freezing is not recommended once cooked.

FAQs

Can I use pre-cooked lobster?

Yes, but reduce baking time to avoid overcooking the meat.

What kind of breadcrumbs are best?

Seasoned Italian-style or fresh homemade work well.

Do I have to kill the lobster myself?

Ask your fishmonger to prepare it, or place it in the freezer for 20 minutes before splitting.

Can I grill instead of bake?

Yes, place stuffed lobsters on a foil-lined grill over indirect heat for 15–20 minutes.

What side dishes go well with stuffed lobster?

Serve with steamed vegetables, rice pilaf, or a fresh salad.

Can I prepare them ahead of time?

You can prep and stuff the lobsters ahead, then bake just before serving.

Is this dish gluten-free?

Use gluten-free breadcrumbs to make it suitable for gluten-free diets.

How do I know the lobster is done?

The meat turns opaque and firm, and the shell becomes bright red.

Do I need to use wine in the stuffing?

No, it’s optional—use broth or omit entirely if preferred.

What size lobster works best?

1½–2 pounds each is ideal for stuffing and even cooking.

Conclusion

Whole Stuffed Lobster is a stunning and savory dish that transforms a classic seafood favorite into a restaurant-worthy experience at home. With buttery stuffing, tender meat, and a golden finish, it’s an impressive centerpiece that’s surprisingly simple to make. Whether celebrating something special or just indulging, this recipe offers elegance and unforgettable flavor in every bite.

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