Crab-Stuffed Lobster Tails
gluten-freeketolow-carbnut-freedinner
This recipe turns up the decadence by stuffing lobster tails with lump crab meat. The crab also insulates the top of the lobster, keeping it moist. Find the complete recipe and air frying instructions here.
Ingredients
- 2 to 4 lobster tails, butterflied per base recipe
- 4 oz lump crab meat, picked through for shells
- 2 tablespoons butter, melted
- 1 tablespoon mayonnaise
- 1 tablespoon panko breadcrumbs
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 clove garlic, minced
Season it upThis variation is self-seasoned
Steps
- 01Butterfly the lobster tails per the base recipe (cut shell, lift meat on top).
- 02Mix the crab meat, 1 tablespoon of the melted butter, mayo, panko, Old Bay, lemon juice, and garlic. Fold gently. Don't mash the crab.
- 03Mound the crab stuffing on top of each butterflied lobster tail.
- 04Drizzle the remaining melted butter over the crab and lobster.
- 05Ready for the air fryer.
This is the surf-on-surf. Lobster and crab together. The crab stuffing insulates the top of the lobster tail and prevents it from drying out, while the lobster shell on the bottom acts as a natural cooking vessel. Use lump crab, not claw meat. The chunks should be visible in the finished dish.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Using kitchen shears, cut down the top of the lobster shell.
- 03Carefully lift the meat to rest on top of the shell.
- 04Brush the meat generously with seasoned butter or oil.
- 05Place the tails meat-side up in the basket.
- 06Cook for 6-8 minutes until the meat is opaque and firm.
- 07Serve immediately with extra melted butter.
Recipe Notes
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Season it up
Pairs well
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