I want to start out this post by thanking my good friends at Lobster Anywhere!  They are big fans of Cooking Divine and were kind enough to send me some Grade-A seafood straight from Maine!  Their company has been providing “shipped to your door” mail order lobster tails and other quality seafood since 1999.  The seafood is fresh off the docks, and we all know the kind of lobsters and other seafood that come out of Maine!

They even send LIVE LOBSTERS!  And trust me on the quality of this seafood, as you can see from the crab and bacon stuffed lobster tails above… these guys are the real deal!  They sent me 2 GIAGANTIC lobster tails along with some lobster bisque, New England clam chowder and whoopie pies – everything was phenomenal.  I can say with 100% conviction that I will never be shopping for Lobster tails at the local grocery store again.

If you are interested in where to buy lobster and other quality fresh seafood directly to your door (and if you want to support friends of our blog), please visit Below is a little more information about their company and then on to the amazing stuffed lobster tail recipe!



I have never stuffed a lobster before, so when I set out to create this recipe I was a little nervous.  However, I found that making a beautiful stuffed lobster is in fact, one of the easier things I have done in the kitchen!


Simply use scissors to cut through the shell from front to back.  Then you gently pull the meat out of the lobster and lay it on top of the shell.  I am telling you – this is so easy to do and it makes the dish look like a 5 star restaurant prepared it!  The stuffing gets packed on top, a little breadcrumb gets sprinkled on top of that and then you bake the lobster – easy peasy.


About half way through baking drizzle some melted butter on top to keep the stuffing moist.


And a little more melted butter for dipping never hurts!

As always – Live to Eat!

5.0 from 2 reviews
Crab & Bacon Stuffed Maine Lobster Tails
Prep time
Cook time
Total time
Crab and Bacon Stuffed Lobster Tails - baked in the oven and served fresh!
Recipe type: Dinner
Serves: 2-4 Stuffed Tails
  • 2-4 Lobster Tails (thawed completely if frozen)
  • 8 Oz Fresh Crab Meat (or substitute imitation)
  • 2 Tablespoon Olive Oil (Divided)
  • 2 Tablespoons Butter (Divided)
  • 1 Garlic Clove (Minced)
  • 1 Shallot (Minced)
  • 3 Tablespoon Bell Peppers (Chopped: Yellow, Red and/or Orange)
  • 2 Strips of Bacon (Chopped)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Tablespoon Chopped Parsley
  • Pinch Cayenne Pepper
  • Pinch Paprika
  • 1 Egg (Beaten)
  • 6 Tablespoons Plain Bread Crumbs
  • ½ Freshly Squeezed Lemon
  1. Preheat Oven to 375 Degrees
  3. Cut the back shell of each lobster from front to back lengthwise.
  4. Gently peel open the shell and pull the lobster meat out the top, gently lay the lobster meat atop the shell (it will sit quite nicely as the shell closes back up after pulling the meat out)
  5. Completely coat the front and back of the meat with 1 T of olive oil before resting on shell.
  6. Set lobsters aside.
  8. Heat 1 T of butter and 1 T of olive oil in a medium saucepan.
  9. Add the garlic, shallots, bell peppers and bacon. Cook until the vegetables are soft (about 3 mins)
  10. In a bowl combine the salt, pepper, parsley, cayenne, paprika, bread crumbs, egg and lemon juice.
  11. Once garlic, shallots, bell peppers and bacon are cooked add them along with any juices into the prepared bowl.
  12. Gently fold all ingredients until they are completely combined, careful not to crush the crab meat.
  13. Take a healthy portion of stuffing and top each lobster tail. Don't pack too tightly as you do not want the stuffing to be dense. The stuffing will hold together and shape itself atop the tails nicely.
  14. Sprinkle a small amount of bread crumbs on top of the stuffing.
  16. Place each lobster tail on a greased foil covered baking sheet and place in 375 Degree Oven.
  17. Dependent upon size of lobster tails bake for 12-20 minutes.
  18. After 6-10 minutes drizzle some melted butter atop the stuffing on the lobster tails.
  19. Lobster is done when a thermometer inserted into the heart of the meat reads 140 degrees. Do not overcook, keep meat between 140 and 145 degrees with 140 being ideal.
  20. Larger lobsters will take longer to cook.
Lobster is done when inserted thermometer into the heart of the meat reads 140 degrees.


3 Comments. Leave new

  • Michele Corbo
    February 6, 2015 6:00 pm

    Anxious to try this recipe with bacon. Adds another dimension to the sometimes bland lobster.

  • Robin Ann Graves
    February 6, 2015 7:56 pm

    Made this incredible dish for my hubbies birthday present, it was a huge hit!!

  • This is a winner! The crab never seems to come out tasty enough; added a bit of Old bay, Worcestershire, horseradish…yummy goodness! Also, doubled everything to stuff a few mushrooms on the side 😋👍


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