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Seafood Stuffed Baked Lobster Recipe
|Unsalted butter||8 Tablespoon (1 Stick)|
|Unsalted butter||3 Tablespoon, melted (For Brushing)|
|Onion||6 Ounce, finely diced (1 Medium)|
|Fresh tarragon sprig||2 Teaspoon, leaves picked and coarsely chopped (2 Pieces)|
|Fresh italian parsley sprigs||2 Tablespoon, leaves picked and coarsely chopped (2 Pieces)|
|Peeled raw maine shrimp/Raw scallops / cooked crabmeat / lobster meat||4 Ounce, cut into 1/2-inch dice|
|Kosher salt/Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Live hard shell lobsters||2 1⁄2 Pound (2 Select Pieces)|
|Ritz crackers/Oyster crackers / dried corn bread||3 Ounce, crumbled|
Serving size: Complete recipe
Calories 2853 Calories from Fat 1474
% Daily Value*
Total Fat 167 g256.8%
Saturated Fat 92.1 g460.7%
Trans Fat 0.9 g
Cholesterol 1595.1 mg
Sodium 4700.9 mg195.9%
Total Carbohydrates 84 g28.1%
Dietary Fiber 6.8 g27.4%
Sugars 14.5 g
Protein 249 g497.8%
Vitamin A 161.4% Vitamin C 101.2%
Calcium 97.4% Iron 72.1%
*Based on a 2000 Calorie diet
Add the onion and cook for 5 minutes until soft but not browned.
Stir in the tarragon and parsley.
If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
Remove from the heat and let cool slightly.
If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs; let cool and then add the lobster or crabmeat.
Season with salt and pepper.
With a Chinese or chef's knife, split the lobsters in half lengthwise.
Remove and discard the head sac and intestine.
Remove the tomalley, and roe if present, and place in a small bowl.
Break into small pieces using 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 large roasting pan or baking sheet, place the halves together to resemble a butterfly.
The tomalley and roe are optional for the stuffing.
If you want to include them, mix them into the seafood mixture.
Gently fold the crumbled crackers into the mixture.
Divide the mixture evenly between 2 lobsters.
If you are serving 1 lobster per person, spread the stuffing over the center so the lobsters look whole again.
Do not pack the stuffing tightly, or it will affect the baking.
Brush 3 tablespoons melted butter over the exposed tail meat, stuffing and claws.
Bake, using the following chart as a guideline, until the lobster is cooked through and the stuffing is crisp and golden.