Baked Stuffed Lobster Recipes

BAKED STUFFED LOBSTER NEW ENGLAND STYLE

Steps:

• Preheat the oven to 425 degrees F.
• Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
• 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 cleaver of chef’s knife, split the lobsters in half lengthwise.
• Remove and discard the head sac and intestine.
• Remove the tomalley and the 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 1 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 that the lobsters look whole again.
• Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
• Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
• Bake until the lobster is cooked through and the stuffing is crisp and golden.
• Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

SPECIAL OCCASION BAKED STUFFED LOBSTER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with 2 inches of water and bring to a boil. Submerge lobsters head-first into the boiling water; cover and steam until bright red, about 15 minutes. Remove from the pot and submerge in cold water.
• Heat 2 tablespoons butter in a skillet over medium heat. Add scallops, shallot, and garlic. Cook and stir until shallot is tender and scallops are partially cooked, about 3 minutes. Cool slightly, about 1 minute. Fold in cracker crumbs and parsley to make a loose stuffing.
• Place lobsters on a work surface. Crack claws on one side. Split underside of body with kitchen scissors. Remove tomalley (liver), roe (eggs), sac (behind eyes), and intestinal vein. Split tail open and bend shell back underneath to lie flat to make ample room for stuffing.
• Place lobsters in a jelly roll pan with backs facing down. Baste with the about 3 tablespoons melted butter, including the shell area. Stuff body cavities and tails with filling. Drizzle the remaining butter over all.
• Bake in the preheated oven until filling is golden brown, about 20 minutes.

EASY AND ELEGANT BAKED STUFFED LOBSTER

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• To instantly kill the lobster , place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)
• Flip the lobster over on its back. Using a sharp knife or kitchen shears , cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.
• Remove and reserve the tomalley (yellowish-green colored liver).
• Remove the stomach and intestines, being careful not to rupture them, and discard.
• Rinse the lobster cavity and set aside.
• In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.
• Add the tomalley from the lobster and mix gently.
• Pack the cracker mixture into the lobster's body cavity.
• Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.
• Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 450 degrees F.
• Place a little water in a large pot and bring to a boil.
• Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
• Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
• Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
• In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
• Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

BAKED STUFFED LOBSTER RECIPE - (4.6/5)

Steps:

• Preheat the oven to 425 degrees F. Wrap a rimmed baking sheet in heavy aluminum foil. Melt butter in a large skillet over medium heat, add diced shallot and sweat about 5 minutes. With a heavy knife, split live lobsters through their underside, by piercing their head and driving the knife through their body to the tail. Carefully crack open lobster over a bowl, reserve all liquids, tomalley(light green) and roe (dark green) Place onto foil wrapped baking sheet. Remove the brain, and carefully skewer the lobster through the tail towards the inner cavity. Add shrimp & scallops to the butter and season lightly with salt & pepper. Stir for 1 minute. As soon as shrimp begins to turn pink from grey, add all reserved liquid and solids from lobster. Using a spoon or spatula, stir seafood mixture, specifically crushing the dark green roe, which will turn a brilliant red. Continue to stir mixture about 2 minutes, till seafood is just about cooked. Turn your heat to high, remove pan from stove and add sherry....return to flame, heat and set on fire, to burn off excess alcohol. After flame goes out, add chopped parsley and simmer for 30 seconds, to slightly reduce the liquid in the pan. Turn off heat and add ground Ritz crumb till mixture tightens...depending on size of lobsters, may not use all of the crumb, or may need a little more. Stuffing should be fairly firm. Carefully divide stuffing between both lobsters, primarily filling cavity, but also covering the tail meat towards the tail. Bake 12 -15 minutes for a 1 pound lobster 15-17 minutes for a 1 1/4 pound lobster. Bake until the lobster is cooked through and the stuffing is crisp and golden. Lobster shell will be completely red in color, peek at back of lobster (on bottom of tray), traditionally the last part of the lobster to turn red in this recipe. If it is still dark or green back a little longer.

BAKED STUFFED LOBSTER

Steps:

• Parboil lobster for 7 minues in salted water.
• Remove and cool.
• Place the lobster on its back and use a good size, firm knife.
• Start at the lobsters mouth and quickly slice down the middle of the body and tail.
• Use both hands to open the body and remove the stomach (located just behind the mouth parts) and the tomalley (the green liver type organ that will be very obvious).
• Prepare a stuffing of your choice.
• I like this simple one.
• Fill the body and tail of your lobster with the stuffing mix.
• Preheat oven to 450 degrees F.
• Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.

STUFFED LOBSTER

Steps:

• Heat oven to 450ºF.
• Place the lobsters in a roasting pan and chill in the freezer for 15 to 20 minutes.
• Meanwhile, place 1 layer of river rocksSmooth river rocks are available from your local landscape company. in the bottom of a wide 12-quart pot and fill with 1 inch of water. Bring to a boil over high heat. Spread the herbs across the rocks, then quickly place the lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
• Lay paper towels across a cutting board. Bring one lobster to the board and, using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley (the green digestive gland) and discard. Remove legs and claws. Snip off the joint of each leg with kitchen shears. Using a rolling pin, roll over the legs to extract the meat. Roughly chop the meat. Repeat with second lobster
• Move the claws to a half sheet pan and roast for 4 minutes.
• Meanwhile, melt the butter in a 10-inch sauté pan over medium heat. Add the onion and stir to coat. Once onion is translucent, about 3 minutes, add the lemon zest and leg meat and stir to combine. Remove the pan from the heat, add the crackers, and toss until all the liquid has been absorbed.
• Make a dish out of aluminum foil, shaping it so that the lobster bodies can lay flat in it. Spoon the filling into the open body cavities. Brush tail meat with olive oil and place the foil dish with the bodies on the pan along with the claws. Roast until the filling browns and the tail meat becomes opaque, 12 to 16 minutes.
• Crack the claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.

BAKED STUFFED LOBSTER AND SHRIMP

Steps:

• Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.
• Insert a knife about 3/4 of the way through the back of 1 shrimp; split nearly all the way down the center of the body. Open shrimp like a book. Repeat with 1/2 the shrimp.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add remaining shrimp and scallops; cook until nearly opaque and lightly browned, 3 to 4 minutes. Dice and add to the cracker mixture. Add clam juice and diced clams. Mix stuffing well.
• Split lobsters all the way down the middle; clean the insides. Lay flat on a baking pan. Fill with the stuffing. Use remaining stuffing to stuff the butterflied shrimp. Squeeze lemon juice over the lobsters and shrimp.
• Bake in the preheated oven until lobster and shrimp meat is opaque, 35 to 40 minutes.

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 425 degrees F.
• Melt 8 tablespoons butter in a 9-inch skillet over medium heat. 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 cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the 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 1 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 that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

BAKED STUFFED LOBSTER

Steps:

• warm clarified butter oveer medium heat. Add the sscallops and shrimp and cook for 2 minutes. Season with salt and add heavy cream. Simmer for 2 minutes and add cheese. Remove from heat to cool. Fold in lobster claws, knuckles, fresh herbs and refrigerate until ready to use (up to 1 day in advance). Place stuffing into lobster (this will fill cavity and cover the tail.) Preheat oven to 400F Melt butter in microwave. Combine melted butter and bread crumbs and top stuffing with bread crumbs. Bake until bread crumbs are golden 7-10 minutes