Best Lobster Imperial Recipes

MARYLAND STYLE CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
• place portions in the baking dish of your choice, using ramekins or small casserole dishes
• Spinkle tops of crab imperial with old bay or paprika.
• Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
• Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

LOBSTER STUFFED WITH CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
• Gently mix with lump crab meat
• Refrigerate for 1 hour before using
• Preheat oven to 350 degrees F.
• 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.
• 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 5 minutes so that the area you are stuffing will get partially cooked.
• 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.
• Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
• Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
• Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
• Serve with melted butter and a squeeze of lemon and enjoy!

CRAB-STUFFED LOBSTER TAIL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
• Brush each portion of tail meat with 1 teaspoon melted butter.
• Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• 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).