cateory: specialty
Baked Stuffed Lobster
Reviews: 198
Ingredients:
- 8 Tablespoon Unsalted butter; plus 3 tablespoons melted, for brushing
- 1 Medium Onion; finely diced
- 2 Sprigs tarragon; leaves picked and coarsely chopped (2 teaspoons)
- 2 Sprigs Italian parsley; leaves picked and coarsely chopped (2 tablespoons)
- 2 Ounce Peeled raw shrimp; cut into 1/2−inch pieces
- 2 Ounce Raw scallops; cut into 1/2−inch pieces
- 2 Ounce Crabmeat; picked for cartilage
- Kosher or sea salt
- Freshly ground black pepper
- 2 Live; (1−1/2 to 2 1/2 pound), hard−shell select lobsters
- 1/4 Cup Dried cornbread; crumbled
How to make
Baked Stuffed Lobster
Baked Stuffed Lobster
- Preheat the oven to 425 degrees
- Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions.
- Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool.
- With a cleaver or a chef\'s knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork.
- With the back side of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly.
- Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper.
- Divivde the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster.
- Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing and claws.
- Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes.
- Remove from the oven and serve at once.
- Yield: 2 to 4 servings
Comments for
Baked Stuffed Lobster
Baked Stuffed Lobster
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