|
If you are looking for a delicious seafood dinner look no further! This crab stuffed lobster hits it out of the park!
This crab stuffed lobster might be my favorite seafood meal ever!! We ate at the Atlantic’s Edge Restaurant in the Cheeca Lodge and ordered this meal! I loved it so much that I wanted to make a copycat version of it!
Let me tell you about this recipe! We went to the Florida Keys earlier this year and stayed at the Cheeca Lodge. Such a cute resort with lots to do! We ate at the Atlantic’s Edge Restaurant and ordered their crab stuffed lobster. OMGOSH! It was so fantastic! I decided to try to copycat the recipe when we got home because it was so yummy! I also didn’t know when we would be going back to Florida! They served the crab stuffed lobster on top of mashed potatoes however, I thought the crispy potatoes would go perfectly with this dish too! What do I need to make this crab stuffed lobster? You will need the following ingredients: Lobster tails Crabmeat with shells removed and cleaned- not the fake crab. Butter White Wine- I used Pinot Grigio. Bacon Shallots Heavy Cream Parsley Salt and Pepper Mini Potatoes- omit these if you are keeping it keto :) Italian Seasoning Garlic Olive Oil Lemons Here’s how to make this recipe: This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it!Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! Pin Me Now Make Me Later! 
Here’s the video on how to make this crab stuffed lobster:
If you like this recipe, you might also like these recipes:
Gluten Free and Keto Paella Easy Shrimp Ceviche– Gluten Free Gluten Free Pecan Crusted Ahi with Mango Salsa prep time: 30 MINUTES cook time: 40 MINUTES total time: 1 HOUR 10 MINUTES This crab stuffed lobster is my copycat version of the Atlantic's Edge Restaurant at the Cheeca Lodge's dish! So Yummy! Ingredients
Instructions This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. Start off by washing your mini potatoes. Chop them in half. Place them on a baking dish. Drizzle them with Olive Oil. Season them with S&P, Italian Seasoning, and Garlic Powder. Bake them in a 425 oven until they are golden brown and a little crispy. This took me about 30 minutes. While your potatoes are cooking, start on the lobster tails. Cut down the middle of the shell on the tail. You can see how I did this in the video below Pull the lobster meat out and on top of the shell. Place them in a baking dish. Put a pat of butter on top of each lobster. Season with Salt and Pepper. Add some white wine to steam them. Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. While the lobster and potatoes are cooking, let’s start on the crab stuffing. It’s a bit of a long process, but it’s worth it! Chop the bacon into small pieces. In a deep frying pan cook the bacon until it’s crispy. Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave Add a drizzle of olive oil and remaining butter. Melt the butter. Add in the shallots and garlic. Sautee. Add in the wine. Stir. Add in the lemon juice. Stir. Simmer until it has reduced by half. Add in the extra lobster meat. Sautee it for a few minutes. Add the crab meat. Continue to stir. Add S&P Pour in the heavy cream. Stir. Add back in the bacon and stir. Remove from heat. The lobster and potatoes should also be finished now. Pour the crab stuffing over the lobster tails. OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. Sprinkle it with chopped parsley. Add the crispy potatoes to the plate as you serve it. Enjoy! I hope you love this crab-stuffed lobster recipe as much as we do! I can’t wait to go back to Florida again and have it at the Cheeca Lodge, but until I do I will be making it at home! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
0 Comments
Leave a Reply. |
Hey There!I am so glad you are here! Archives
October 2022
Categories
All
|
RSS Feed
Click to upload Footer Background below
