Baked Stuffed Lobster with Buttery Ritz Crumbs

Why You’ll Love This Recipe

• Buttery Ritz crumbs turn irresistibly toasty, with bright lemon and parsley to balance the richness.
• Restaurant-worthy presentation with straightforward, home-cook-friendly steps.
• Flexible: add lump crabmeat for a deluxe upgrade or keep it classic.
• Quick bake at high heat keeps the lobster juicy while the topping crisps beautifully.

Grocery List

• Produce: 1 lemon, fresh parsley, chives (optional), 2 garlic cloves, lemon wedges to serve, 2 hard-shell lobsters (from the seafood counter), optional 4 oz lump crabmeat
• Dairy: Unsalted butter
• Pantry: Ritz crackers, kosher salt, black pepper, paprika or Old Bay, dry white wine (or use water)

Full Ingredients

Lobster

• 2 live hard-shell lobsters, 1.25 to 1.5 lb each
• 1/4 cup dry white wine or water (added to pan for steam)

Ritz-Crumb Stuffing

• 1 1/4 cups crushed Ritz cracker crumbs (about 60 g)
• 5 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 3 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped chives (optional)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp paprika or Old Bay seasoning
• 4 oz lump crabmeat, picked over for shells (optional)

Drawn Butter

• 4 tbsp unsalted butter
• Pinch of kosher salt
• 1 tsp fresh lemon juice (optional)

To Serve

• Lemon wedges
• Extra chopped parsley (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Arrange a rack in the middle of the oven and heat to 450°F. Line a large, rimmed baking sheet with foil for easy cleanup. Pour 1/4 cup dry white wine (or water) onto the tray—this creates gentle steam that keeps the lobster juicy while the stuffing turns crisp. Gather equipment: a large chef’s knife, kitchen shears, a sturdy spoon, and paper towels.

Step 2: Chill and split the lobsters

Place the live lobsters in the freezer for 15 minutes to gently sedate them. Working one at a time with the rubber bands still on the claws, place the lobster belly-side down on a cutting board. Position the tip of a heavy chef’s knife just behind the eyes, then press down firmly to dispatch quickly. Split the lobster lengthwise from head to tail. Use a spoon to remove and discard the sand sac in the head and the intestinal vein running along the tail. Remove tomalley and roe (some enjoy eating them, but they are not needed for this recipe). Rinse the halves quickly under cold water and pat dry.

Step 3: Make the Ritz-crumb stuffing

In a bowl, combine the crushed Ritz crumbs, 5 tbsp melted butter, minced garlic, lemon zest, lemon juice, parsley, chives (if using), salt, pepper, and paprika or Old Bay. The mixture should resemble moist sand and hold together when pressed; if it looks dry, add 1 to 2 teaspoons more melted butter. If using crabmeat, gently fold it in last to keep the lumps intact.

Step 4: Crack claws and arrange the halves

Using the back of the knife or a seafood cracker, lightly crack each claw in one or two spots—this lets steam escape and helps the claws cook evenly. Place the lobster halves on the prepared baking sheet, shell-side down. Tuck the claws on top of the body so they heat through along with the tail.

Step 5: Stuff generously

Mound the crumb mixture over the exposed tail meat and into the body cavity, pressing gently so it adheres but keeping it light and aerated on top. Divide the stuffing evenly between all four halves. Any small gaps can be filled with an extra pinch of crumbs for even browning.

Step 6: Bake until claws steam and crumbs toast

Transfer the tray to the oven and bake 18 to 22 minutes, until the crumbs are deep golden-brown and the tail meat is opaque and just firm. Visual cues: you’ll see bubbling juices in the pan, wisps of steam from the cracked claws, and the stuffing will be evenly browned. For precision, the thickest part of the tail should read 135 to 140°F on an instant-read thermometer. If the crumbs brown too quickly, tent loosely with foil for the last few minutes.

Step 7: Make drawn butter and serve

While the lobsters bake, melt 4 tbsp butter in a small saucepan over low heat until a thin layer of white milk solids separates and sinks. Pour the clear golden butter into a warm ramekin, leaving the solids behind. Season with a pinch of salt and a squeeze of lemon, if you like. Serve the baked stuffed lobsters immediately with lemon wedges and warm drawn butter for dipping, plus a sprinkle of fresh parsley.

Pro Tips

• Steam insurance: the splash of wine or water on the pan keeps lobster tender while the crumbs crisp up top.
• Stuffing texture check: aim for “moist sand,” not paste. If it’s too wet, mix in a spoonful of extra crumbs.
• Even cooking: lightly cracking the claws before baking helps them cook through without overbaking the tail.
• Thermometer win: pull at 135 to 140°F in the thickest part of the tail for juicy, just-done lobster.
• Pre-cooked lobster option: if using split, pre-steamed lobsters, bake only 12 to 14 minutes to heat through and toast the topping.

Variations

• Crabby Deluxe: Fold in 4 to 6 oz lump crabmeat and add a pinch of Old Bay for a richer, seaside flavor.
• Gluten-Free: Use a gluten-free buttery cracker or panko-style crumb; increase melted butter by 1 tsp if crumbs seem dry.
• Panko-Herb Crisp: Swap half the Ritz for panko and brown the butter before mixing for a nutty, extra-crispy top.

Storage & Make-Ahead

Make the Ritz-crumb mixture up to 24 hours ahead; refrigerate in an airtight container and bring to room temperature before stuffing. Lobsters are best split and baked just before serving. Leftovers keep up to 1 day in the refrigerator; reheat, covered, at 300°F for 10 to 12 minutes until warmed through. Drawn butter can be made 2 days ahead and gently rewarmed. Use leftover shells to make a quick seafood stock for chowder or risotto.

Nutrition (per serving)

Approximate: 720 calories; 45 g fat (24 g saturated); 22 g carbohydrates; 48 g protein; 1180 mg sodium. Values will vary with lobster size and how much drawn butter you enjoy.