Bacon Wrapped Lobster Rumaki

This lobster rumaki is an amazingly easy and delicious option if you ever wonder what to make for appetizer. Did you know it’s lobster season? Here in CaliforniaI I find wonderful spiny lobster freshly caught in the mighty Pacific Ocean.

I grew up enjoying rumaki served at parties and family gatherings. Traditionally, we make rumaki with sausage wrapped in bacon and dipped in brown sugar. Then we bake it at high temperature until bacon is caramelized and crispy. This lobster rumaki recipe is very similar with that process except for I used lobster instead of the sausage.

When the brown sugar caramelizes with bacon, it creates an amazing smoky flavor. As you take a bite of this appetizer, that sweet crispy bacon is a wonderful contrast with the rich and luscious lobster.

If you are using frozen lobster for this rumaki recipe, it is important to let it thaw before preparation. To shell the lobster, twist off the head part first and pull it. Discard the head. Start in the middle of the tail and use a big knife to cut a slit through the shell. Next, push the knife down and cut the middle part going down to the tail end. Then turn it upside down and cut through the middle to the upper body. Open the shell and pull out the meat gently from the top with your fingers.

At this point you may be thinking to dip or not to dip? I have to say I really prefer the lobster rumaki by itself. But hey, if you feel like a dipping sauce is needed, I suggest making the optional dip in the recipe. I think the lobster and the bacon are already rich.

If you try this lobster rumaki recipe, let me know how you enjoyed it. And if you are looking for more lobster recipes, check it out here.

Bacon Wrapped Lobster Rumaki

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 medium lobster tails
  • 6 strips of thick-cut bacon
  • ½ cup light brown sugar
  • wooden toothpicks
  • optional dip
  • freshly ground black pepper


  • Preheat oven to 400ºF on middle rack. Line a large baking sheet with aluminum foil. Place brown sugar in a rimmed dish.
  • Cut lobster tail lengthwise in half. Gently pull out meat with your fingers starting at the top. Remove the dark veins along the back of the lobster. Then cut each half into 3 equal parts crosswise. Season lobster lightly with a bit of freshly ground pepper. Cut bacon strips in half.
  • Dip 1 bacon half in brown sugar and coat well. Place 1 piece of lobster on one end of bacon and roll tight. Secure end with toothpick. Transfer onto baking sheet. Repeat process with the rest of the lobster pieces. Arrange all 12 pieces in the baking sheet with 1-2 inches space between them. Bake rumaki in preheated oven at 400ºF for 20 minutes until bacon is brown and crispy. Turn it over and cook for another 3-5 mins. Transfer onto a serving dish.
  • Optional dipping sauce: In a bowl mix together 1/4 cup mayonnaise, a few grinds of black pepper, a few drops of hot sauce and 2 squeezes of fresh lemon juice.
Author: Elizabeth Segal
Course: Sides
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