STUFFED LOBSTER | SHRIMP & CRAB MEAT STUFFING | FULL RECIPE AND INSTRUCTIONS INCLUDED

This video will show you how to make an awesome shrimp and crab meat stuffing, prep a lobster, stuff and cook it.
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Below is the recipe I created for Stuffed Lobster.
It was so good, I will never change it.

STUFFED LOBSTER
This is a two part recipe. The first part will be making the stuffing.
STUFFING INGREDIENTS
2 small onion diced
1 green bell pepper diced
2 rib celery diced
4 Tbsp. Italian flat leaf parsley chopped
6 toes garlic minced
8 Tbsp. salted butter
3 Tbsp. Olive oil
3 Tbsp. Seafood Seasoning
2 dashes of Worcestershire sauce
½ Tsp. liquid crab boil
1 pound fresh shrimp pealed, deveined and chopped into smaller pieces
1 pound of crab claw meat picked through for shells
1 ½ Cups plain bread crumbs
1/3 Cup chardonnay wine
1 Lemon sliced thin for garnish
1 Tbsp. Lemon Juice for the stuffing

STUFFING INSTRUCTIONS
Add butter and olive oil to a 10” skillet. Heat till butter is melted.
Add all veggies and sauté until soft. 7-8 minutes.
Add seafood seasoning, liquid crab boil, Worcestershire sauce, lemon juice and white wine.
Stir.
Now add chopped shrimp and stir around until shrimp are cooked. About 1-2 minutes.
Fold in all the crab claw meat.
Add bread crumbs and fold until you have a stuffing consistency.
Depending on the amount of butter used, you may add more or less bread crumbs.
Set this off to the side.

PREPARING YOUR LIVE LOBSTER
After researching the various ways of dispatching a live lobster, I’ve concluded that the way I’ll address here is the most humane.
Please refer to the video for this information.
With the lobster on its back, slice through the tail and head but not all the way through the outer shell.
Clean out the head and devein the tail. Remove the rubber bands from the claws now!
Insert a wooden skewer into the base of the tail up to the head of the lobster to keep the tail from curling during the baking process.
Sprinkle some seafood seasoning and lemon juice on the tail meat then begin adding the shrimp and crab meat stuffing to the tail and head of the lobster.
Top with a few thin cut lemon slices before baking.
Lay the stuffed lobsters on a foil lined baking pan.
Bake at 425° F for 15 minutes.

Hey welcome back to the Sanders kitchen I’m Mike and I have a great recipe today it’s it’s a little bit of a secret right now but you just hang in with me you’re going to love what we’re going to do because when Pam and I go out on

Vacation and we have the opportunity to order this out we always do but there’s always a slight disappointment because it’s never really spicy enough there never really the right kind of stuff that we like cuz you know We’re from south Louisiana so I’m going to tell you what

It is right now we’re going to make a stuffing that’s going to go inside of this beautiful Lobster so we’re going to have stuffed lobster and this little guy and another one that we have is going to pleasure us with with his meat and body so you know

Before we ever get started I just want to say God thank you for all of the food that you’ve provided for us and for these creatures that you’ve given us domain over and we are and you know we never really think about things like this when we’re Boiling Crawfish we just

Go get 30 pounds of Crawfish Live creatures throw them in that boiling water we don’t think two things about it but this thing is a living creature just like all of them and we just need to thank God that we that he provides us with this so we’re going to put this guy

Back in the bag and uh we’re going to make our stuffing first and then we’re going to show you how to dispatch the lobster there’s videos all over the Internet about how to do that if you don’t know what dispatch means look it up um we’ll do this humanely and uh and

Then we’re going to cook it and eat it it’s going to be really really good so just hang in with me you’re going to love it and just remember please all of the amounts and all the ingredients that we use are going to be in the description under the video so so before

We get started I want you to know that we bought a pound of Louisiana fresh shrimp and uh we peeled them and deined them and cleaned them up a little bit that’s why they’re in this plate this is claw crab meat now when I used to cook with Frank

Davis Frank always used claw meat because he said it was sweeter it had a great flavor and so Frank was partial to claw meat so guess what I’m using claw meat and I’m remembering my good friend who I love so much Pam opened this container and she emptied it out on a

Plate and she picked through it because claw meat has a lot of shells um it shouldn’t but it does because it’s real crab and so what you should do is you know pick all the just pick through it with a fork and see if you can find uh

Any shells you know you you’re going to miss a few here and there and that’s just let me tell you how you feel about that it’s real crab okay so if you get a shell good you know it’s real crab meat not fish okay all right so let’s go

Ahead and get started cutting up a few veggies cuz I want to get this Going We have our Skillet preheated we’re going to put eight tablespoons of butter in there because we need a lot of fat for this recipe we’re going to add some olive oil in woohoo I’m telling you two or three tablespoons will do it now we’ll turn the fire up let that melt

Down and now we’re going to add in our onions our bell pepper and celery parsley and our garlic okay and we’re going to sauté all this until it’s nice and soft and almost translucent so it’ll be maybe 6 7 Minutes 5 minutes I don’t cook

By time all the time I cook by what I see I have my heat on high and and we’ll just work this until like I said until it’s nice and translucent and we’ll come back and let’s you see what it looks like cuz it’s going to be some good take a look

At how beautiful this is it’s nice and soft that’s what we were looking for uh it probably took 6 7 minutes I wasn’t keeping time but honestly it looks great and that’s what I was hoping for so right now I’m going to add in a tablespoon of lemon

Juice um let’s go ahead yeah I’ll go ahead and put in my my seafood seasoning that’s a tablespoon now I’m using some Paul Pome Seafood magic oops and there’s another tablespoon right there uh it was wet so I’m going to scoop that out don’t want to waste

Anything M now that smells good that smells some good I’m telling you we’re going to stir that in just a touch and then we’re adding in some liquid crab bow not a lot just a touch half a teaspoon that’s what it is that’s all it is okay that’s looking real

Good don’t let me forget a couple of dashes of some wer Shear sauce and a little bit of some white wine not much M oh that smells some good need a little bit more white wine for Del glaze now the next thing we’re going to do is add in our shrimp because

The shrimp is uncooked so we want the shrimp to cook cook that in that’s only going to take a minute we have all the right ingredients and something spices we’re not putting salt in right now we’re going to wait till last cuz we don’t want to overs

Salt it and I know that seafood seasoning has salt in it so what we’re going to do now is fold in our crab meat M man look at that man that’s a whole pound added a little white wine I only had about a third of a cup of wine left and

I’m I’ll probably use about half of that some chardonay oh man look at this huh man let’s go ahead and taste this m just like I thought we could use a little more seasoning my goodness okay get that third tablespoon in there mix it up go ahead and squeeze in a

Little bit more lemon juice now let’s add in our breadcrumbs you know it’s kind of hard to tell you just how much breadcrumbs we’re going to use unless I absolutely measure it out but you know what we’re not really going to measure it and fold it in look at that

How it’s coming together real nice see that okay now let me get a little taste right here M that’s good so right now we’re going to put this in the bowl and we’re going to go get the lobsters and we’re going to show you how to take care of the rest

Of that the oven’s Prett preheated 425 we’re going to put it in for about 15 minutes when we get through so we’ll again we’ll have everything in the description don’t worry about that I tell you what this is some good I can’t wait to wrap it up see you in a

Minute hey buddy how you doing all right so here we are we have our first Lobster ready to go he was in the refrigerator but what we’re GNA do is wrap him up like this so that he doesn’t move too much and then we’re going to take another Rag and put it

Underneath like this there going to be some liquids coming out so on his head there is a a joint right here and just a just in front of that joint is where his brain is so what we’re going to do is put the knife right here God

Bless you friend here we go and we’re going to go all the way through with it and just like that he’s gone okay this is what we’re going to do at this point uh we’re just going to flip them over like this and we’re going to split the CRA up the

Crawfish I’m so used to fooling with with crawfish we’re going to split this Lobster in half right down the mle and you’ll want to let the juices drain out back onto that rag at this point you can take those big rubber bands off and you’ll want to open him up like

This I’m going to take some shears and I’m going to cut that part out right there now when I get through pulling this off I will get back with you and let you see the finished product well at this point what we did what I did was I took the scissors and I

Cut the the the little uh bottom part you know the little shell off the meat and then I pulled the meat up from from the the inside of the head and I found the vein pull the vein out and I cleaned the entire head out I don’t know if you can see

This but you know I I pulled the entire uh the long area and everything right on out so at this point what I’m going to do is sprinkle some seasoning on like that and I’m even going to take a little pinch of this lemon and give it a little

Drizzle not much just a little bit and then then with my gloves on I’m going to stuff the inside of his head this cavity with this awesome shrimp and crab meat dressing like this now we don’t want to put too much over the tail but we do want to cover the meat like

That mhm see look how pretty that is now that is absolutely beautiful and before we put it in the oven of course you know my hands are kind of funky but let me show you a little trick I don’t know if if you can see

This but I’m going to take a little thin slice of lemon like that and I’m going to cut it in half and we’re just going to layer a few of these right on top like this and now we’ll take our Lobster and set it right here like that and we’re going to bake

This for 15 minutes at 425° it’s going to be beautiful gorgeous delicious I can’t wait so we’re going to finish up the other Lobster and then we we’ll show you putting it in the oven so give me a few minutes and so now they’re going into a 425° oven for

15 minutes I’m going set my little timer and there it goes we’ll see you guys in about 15 minutes it was in that 425° oven for 15 minutes we had to widen the shelves out because you know these things are kind of stacked up right here and man I’ll

Tell you I did put them in for 16 minutes but one more minute and look they’re brown beautifully and I don’t want to dig into them right now I’ll tell you why cuz Pam and I are going to go sit down and we’re going to enjoy

This together so I just wanted to show you how beautiful they were it and and it came out great and uh I did Peak the meats cooked perfectly by the way I can’t wait anyway if you if you guys like our video please give us a thumbs

Up subscribe to our Channel if you haven’t if you have thank you so much uh we really we we’re blessed by your subscription that’s exactly what’s going on and so please make this for yourself um lobsters don’t have to be real real big you can get the little small ones um but

With all that stuffing it’s going to be a lot of food I can tell you and we did boil some corn and some garlic and it’s going to be nice and spicy can’t wait to eat this so anyway thank you so much for tuning in the Sanders kitchen have a

Great week go get you some Lobster and make some shrimp and and crab meat stuffing the way we did cuz it’s it’s awesome and God bless you very much love you