Stuffed Lobster
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
Place lobsters in pan and chill in freezer for 15 to 20 minutes
3
Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water
4
Bring to a boil over high heat
5
Spread herbs across rocks, then quickly place lobsters on top
6
Cover and cook for 2 to 3 minutes
7
Remove and place in ice bath to halt cooking
8
Lay paper towels across a cutting board
9
Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail
10
Remove tomalley and discard
11
Remove legs and claws
12
Using a rolling pin, roll over legs to extract the meat
13
Roughly chop the meat
14
Move claws to pan and roast for 4 minutes
15
Meanwhile, melt the butter in a large saute pan over medium heat
16
Add the onions and stir to coat
17
Follow with the lemon zest and scallions
18
Once onions are translucent add the leg meat
19
Then add the crackers and toss, off the heat, until all the liquid has been absorbed
20
Spoon filling into the open body cavities
21
Brush tail meat with olive oil and place upright on the pan along with the claws
22
Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque
23
Crack claws and remove the meat
24
Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping
25
*Smooth river rocks are available from your local landscape company