cateory: specialty
Broiled Stuffed Lobster
Reviews: 198
Ingredients:
-
No “baked stuffed lobster” you’ve ever had in a restaurant
can match this, the crisp, seasoned bread crumbs providing
a nice foil for the sweet lobster meat.
- 4 lobsters, about 11/4 pounds each
- 1 clove garlic, peeled
- 1 cup fresh parsley leaves
- Salt and freshly ground black pepper
- 3/4 cup extra virgin olive oil, plus more if needed
- 2 tablespoons freshly squeezed lemon juice, plus more if needed
- 2 cups bread crumbs, preferably fresh
How to make
Broiled Stuffed Lobster
Broiled Stuffed Lobster
- Kill the lobsters as illustrated on page 611; cut them in half, then remove the head sac. Remove and reserve the tomalley and coral if any .Heat the broiler and put the rack about 6 to 8 inches from the heat source.
- Combine the garlic, parsley, some salt and pepper, the olive oil, lemon juice, and any tomalley and coral in a food processor and process until smooth. Add the bread crumbs and pulse a couple times to combine. Add a little more olive oil or lemon juice if the mixture seems dry.
- Stuff the lobsters’ body cavities with this mixture and broil until the tail meat is white and firm and the stuffing nicely browned, 5 to 10 minutes. (If the lobster is browning too quickly, either move it farther from the heat source or turn off the broiler and turn the oven heat to 500 F to finish the cooking.) Serve.
- Broiled Lobster with Vanilla Stuffing.
- A surprising combination: Omit the garlic, parsley, and lemon juice. Substitute softened butter for the oil. Scrape the seeds from a vanilla bean and, in Step 2, combine it in the food processor along with the butter, salt, pepper, tomalley, and coral.
Comments for
Broiled Stuffed Lobster
Broiled Stuffed Lobster
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