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Stuffed Lobster Tail Recipe from Red Lobster

Disclosure: This post is sponsored by Red Lobster.  I am sharing their recipe but just so you know, they sent me a gift card as a Thank You!

Stuffed Lobster Tail Recipe from Red Lobster

Dueling Lobster Tails

It is my favorite food.  Lobster.  It even sounds delicious and makes my mouth water as it rolls off my tongue.  Lobster.  Lobster.  Lobster.  Say it with me….

When we think of enjoying a nice lobster dish out Red Lobster is the first place that comes to our mind.  Right now they even have dueling lobsters in celebration of LOBSTERFEST!  As a special treat they shared their Stuffed Lobster Tail recipe with me and now I’m going to pass it on to you.  You can either decide to make it at home so you can enjoy it year round or stop into your local Red Lobster and enjoy it as part of the lobsterfest event going on right now.

RL_Best of the Best Lobsterfest Logo

Red Lobster® Stuffed Lobster Tail

Servings: 4

Prep Time: 30 minutes

Bake Time: 30 minutes

Ready In: 1 hour


Crab Stuffing

  • 2/3 cup crab meat
  • 2/3 cup cheese and Garlic croutons (crushed) or any flavored pre-made crouton that you can find at your local grocery store
  • 1/4 cup. prepared Alfredo sauce
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. salt-free all-purpose seasoning

Garlic Butter Sauce

*You can prepare this sauce at home or can use prepared garlic butter from your local grocery store

  • 1/4 cup butter
  • 1/8 cup olive oil
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/8 cup fresh parsley
  • 1/4 tsp. pepper
  • 1/2 lemon, juice of

Stuffed Lobster Tails

  • 4 Maine lobster tails
  • Your crab stuffing mixture
  • Garlic butter sauce
  • 1/4 cup Monterey Jack cheese


  • Preheat oven to 425 degrees.

Prepare Crab Stuffing

  • In a large bowl, combine crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning.
  • Set aside for later.

Prepare garlic butter Sauce

  • In skillet, heat together butter and olive oil and sauté garlic.
  • Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
  • Set aside for later.

Cut Lobster Tail

  • With a sharp knife or kitchen shears, cut completely through Maine lobster tail from base of flippers to the top. Do not cut through flippers.
  • Break open last shell segment closest to the tail and roll the two sides outward to open lobster.
  • Remove vein. If necessary, use a pan of ice water to remove veins from the meat.
  • Gently lift meat from shell leaving meat attached at tail end. This keeps meat from sticking to shell when cooked and makes it easier to eat.
  • Place meat back into shell.
  • Repeat with other lobster tails.

Stuff Lobster Tail

  • Place Maine tails in a square glass baking dish or on a baking sheet.
  • For each tail, split crab stuffing into four equal portions. and shape stuffing in an oval shape similar to the opening between the two halves of the tail.
  • For each tail, gently place stuffing on the opening from tail to end, having it sit up a little, and keeping the stuffing off the lobster meat. Do not press stuffing into the cavity.
  • For each tail, brush stuffing and lobster meat evenly with garlic butter.
  • For each tail, split cheese into four equal portions and place the Monterey Jack cheese on top of the stuffing only, ensuring that the lobster and stuffing are evenly covered.

Bake Lobster Tail

  • Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
  • Serve with melted butter and lemon