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Baked Stuffed Lobster Recipe

seafood recipe

I spent several years living and working in Boston, and one of our favorite dishes was baked stuffed lobster. It’s always a crowd pleaser. It’s a bit of work to get the lobster prepared and stuffed, but it’s really not that hard. While I use a Maine lobster in this recipe, you can use the same seafood stuffing to stuff a spiny lobster. You can also use this stuffing for stuffed halibut, sole or any other seafood dish.

INGREDIENTS: Baked Stuffed Lobster Recipe


  • 4 ounces butter
  • 1 Onion, diced
  • 4 Stalks celery, diced
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 1 pound lump crabmeat (make sure there are no shell bits)
  • 1 pound rock shrimp, shell off
  • ½ Bunch parsley, chopped, rinsed, dried
  • ¼ cup mayonnaise
  • ½ cup canned lobster bisque soup
  • Old Bay seasoning mix
  • 1 cup Ritz cracker crumbs


In a large pot, melt the butter then add the onions, celery and peppers and simmer for 5 minutes until softened.

Add the lobster bisque soup and rock shrimp. Let that simmer until the shrimp are almost done.

Remove from heat and let it cool down for five minutes. Next, add the lump crabmeat and mayonnaise and gently fold everything together.

Add some Old Bay seasoning and fold in. Be careful not to add too much Old Bay as it is salty and too much will ruin your stuffing. Remember, you can always add more, but you can’t take it out.

Your mix should be a bit loose at this point. Now you can add in the parsley and half of the Ritz cracker crumbs. Mix this in and let it rest for five minutes to allow the crackers to soak up the excess moisture. Add more cracker crumbs if needed, but you do not want your stuffing to be too stiff or dry.

Baked Stuffed Lobster RecipeFOR THE LOBSTA’

Take your live lobster and lay it on its back with the head facing towards you on the cutting board. Split the lobster in half by initially inserting a French knife in between the legs and then simply bring the knife down to split the body.

Do not go all the way through the shell!

That’s very important since you need the shell in tact to hold the stuffing. Finish by turning the lobster around and then cut through the tail section.

Remove the mouth/mandible section from the head right where the eyes are located. This sack is full of chewed up pieces of whatever your lobster was eating.

Baked Stuffed Lobster RecipeNext, lay the lobsters out on baking pans and then stuff with the freshly made stuffing. This works best when the stuffing is still warm and helps facilitate cooking.

Evenly distribute the stuffing and then flake some butter on top of the stuffed Lobsters. Add some white wine or water to the pan, cover with aluminum foil and bake at 350 degrees for 20 to 30 minutes until the interior section of the stuffing reaches 145 degrees.

Remove and serve on a large plate with melted butter.

One tip to remember is to pre-crack the claws before baking to help remove the claw meat during dinner. For a complete article on breaking down lobster, click HERE.

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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.