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Baked Lobster With Clam Stuffed Recipe
|Live lobsters||4 Pound (2 Whole, 2 Pound Each)|
|Italian style bread crumbs||1 Cup (16 tbs) (Progresso)|
|Canned white clam sauce||10 1⁄4 Ounce (1 Can, Progresso)|
|Dry vermouth/White wine||2 Tablespoon|
|Olive oil||2 Tablespoon (Progresso)|
|Melted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 2566 Calories from Fat 819
% Daily Value*
Total Fat 92 g142.1%
Saturated Fat 19.9 g99.5%
Trans Fat 0 g
Cholesterol 1775.4 mg
Sodium 7316.9 mg304.9%
Total Carbohydrates 54 g18.2%
Dietary Fiber 1.8 g7.1%
Sugars 5.8 g
Protein 358 g716.1%
Vitamin A 44.6% Vitamin C 15.6%
Calcium 98.7% Iron 100.2%
*Based on a 2000 Calorie diet
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.