Baked Stuffed Lobster
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 tbsps
Unsalted ButterDirections:
1
Preheat the oven to 425 degrees
2
Melt 8 tablespoons butter in a 9-inch skillet over medium heat
3
Add the onion and cook for 5 minutes until soft but not browned
4
Stir in the tarragon and parsley
5
If using raw shrimp or scallops, add them with the herbs and cook for 1 minute
6
Remove from the heat and let cool slightly
7
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
8
Season with salt and pepper
9
With a cleaver or chef's knife, split the lobsters in half lengthwise
10
Remove and discard the head sac and intestine
11
Remove the tomalley and the roe if present and place in a small bowl
12
Break into small pieces using a fork
13
With the back side of a knife, crack the center of each claw on one side only
14
Season the lobsters lightly with salt and pepper
15
On a large roasting pan or baking sheet, place the halves together to resemble a butterfly
16
The tomalley and roe are optional for the stuffing
17
If you want to include them, mix them into the seafood mixture
18
Gently fold the crumbled crackers into the mixture
19
Divide the mixture evenly between 2 lobsters
20
If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again
21
Do not pack the stuffing tightly, or it will affect the even baking of the lobster
22
Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws
23
Bake until the lobster is cooked through and the studding is crisp and golden
24
Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster