Baked Lobster With Clam Stuffed Recipe
Ingredients
| Lobsters | 2 Pound, pounded | |
| 1 cup Progresso Italian-style Bread Crumbs | ||
| White sauce | 1 Can (10oz) | |
| 2 tablespoons dry vermouth or white wine | ||
| 2 tablespoons Progresso Olive Oil | ||
| Melted butter | ||
Directions
Preheat oven to 425° F.
Split each lobster from head to end of tail.
Remove and discard stomach and intestinal vein.
Remove and reserve tomalley, if desired.
In a medium bowl combine bread crumbs, clam sauce, wine and tomalley.
Place lobsters in a large, shallow baking pan, spreading open as far as possible.
Fill lobster cavities with clam stuffing, mounding slightly.
Drizzle olive oil over stuffing.
Place a stone or potato on the end of each tail to weight it down.
Add enough water to cover the bottom of the pan.
Bake, uncovered, until lobsters are bright red and the top of the stuffing is lightly browned, 20 to 25 minutes.
Split each lobster from head to end of tail.
Remove and discard stomach and intestinal vein.
Remove and reserve tomalley, if desired.
In a medium bowl combine bread crumbs, clam sauce, wine and tomalley.
Place lobsters in a large, shallow baking pan, spreading open as far as possible.
Fill lobster cavities with clam stuffing, mounding slightly.
Drizzle olive oil over stuffing.
Place a stone or potato on the end of each tail to weight it down.
Add enough water to cover the bottom of the pan.
Bake, uncovered, until lobsters are bright red and the top of the stuffing is lightly browned, 20 to 25 minutes.
Chef
