Crab Imperial Stuffed Lobster


  1. Crab Imperial: Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well. Gently mix with lump crab meat. Refrigerate for 1 hour before using.
  2. Lobster Prep: Melt butter. Split lobster tail down the middle, being careful not to completely split the lobster. Pull the lobster meat out of the shell, leaving the end flap inside the shell. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place. Push both sections of the shell together and place the split lobster on top of the shell.
  3. Spoon some of the butter over top of the lobster; place in a baking pan and into 350 degree oven. Allow lobster to bake for 4 minutes so that the area you are stuffing will get partially cooked.
  4. Adding stuffing to lobster: Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
  5. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
  6. Remove stuffed lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.


  • 2 Bay Winds® Lobster, Tail(s)
  • crabmeat, 6-ounce can(s)
  • 1 lemon(s)
  • 4 oz. Nature's Best Dairy® Butter, Unsalted
  • 1/2 tsp. Old Bay® Seasoning
  • 1 tsp. Peak Fresh Produce® Parsley, Fresh, finely chopped
  • 1 tsp. Peak Fresh Produce® Pepper(s), Red, finely chopped
  • 1/2 tsp. sugar
  • 1 West Creek® Egg(s), Large, lightly beaten
  • 1/4 cup West Creek® Mayonnaise