Baked Stuffed Lobster For Two Recipes

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BAKED STUFFED LOBSTER NEW ENGLAND STYLE



Baked Stuffed Lobster New England Style image

Make and share this Baked Stuffed Lobster New England Style recipe from Food.com.

Provided by Steve P.

Categories     Lobster

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter
3 tablespoons butter, melted (for brushing)
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped
2 sprigs Italian parsley, leaves picked and coarsely chopped
4 ounces cooked crabmeat or 4 ounces lobster meat, cut into 1/2-inch dice
kosher salt or sea salt
freshly ground black pepper
2 hard shell select lobsters (1 1/2 to 2 1/2 pounds each)
3 ounces oyster crackers or 3 ounces dried cornbread, crumbled

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



Special Occasion Baked Stuffed Lobster image

Celebrate in style! Anniversaries, New Year's Eve, Valentine's Day all call for a special entree, and this is sure to win over that special someone. The great part of this recipe is that the lobster is partially boiled so that the prep is a little easier. Provide additional butter for dipping if desired. Serve with a salad, a baguette, and a nice wine, and enjoy this romantic dinner for two!

Provided by Pam

Categories     Seafood     Shellfish     Lobster

Time 1h14m

Yield 4

Number Of Ingredients 7

2 medium (1 1/2 pound) lobsters
½ cup butter, melted, divided
½ pound bay scallops, quartered
1 shallot, minced
2 cloves garlic, minced
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 549.5 calories, Carbohydrate 8.8 g, Cholesterol 286.6 mg, Fat 25.1 g, Fiber 0.2 g, Protein 69.4 g, SaturatedFat 14.9 g, Sodium 1339.4 mg, Sugar 0.4 g

VENUS DE MILO BAKED STUFFED LOBSTER



Venus De Milo Baked Stuffed Lobster image

For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook.

Provided by quotFoodThe Way To

Categories     Lobster

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

2 (2 lb) live lobsters
8 ounces shrimp or 8 ounces crabmeat
2/3 cup drawn butter
4 cups crushed Ritz crackers
salt and pepper, if needed

Steps:

  • Prepare the lobsters for broiling and set aside.
  • After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
  • Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
  • In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
  • Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
  • Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
  • Next, divide the seafood into equal parts and fill the lobster body.
  • Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
  • Pre-heat the oven to 375 degrees F.
  • Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
  • Serve at once with lemon wedges and drawn butter.

Nutrition Facts : Calories 1467.1, Fat 70.7, SaturatedFat 40.7, Cholesterol 1138.4, Sodium 3476, Carbohydrate 5.2, Sugar 0.1, Protein 193.7

STUFFED LOBSTER FOR TWO



Stuffed Lobster for Two image

My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!

Provided by jsgrl

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 2

Number Of Ingredients 7

1 (1 1/2) pound fresh lobster
1 cup soft bread crumbs
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil

Steps:

  • Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
  • Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
  • Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Nutrition Facts : Calories 817.6 calories, Carbohydrate 13.9 g, Cholesterol 445.5 mg, Fat 54.5 g, Fiber 0.7 g, Protein 66.5 g, SaturatedFat 30.6 g, Sodium 2651.5 mg, Sugar 1 g

EASY AND ELEGANT BAKED STUFFED LOBSTER



Easy and Elegant Baked Stuffed Lobster image

You don't need to go to a restaurant to enjoy stuffed lobster. This easy recipe bakes a flavorful cracker crumb stuffing in a split lobster.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 42m

Yield 2

Number Of Ingredients 10

1 (1 1/4- to 1 1/2-pounds) lobster , live
1 cup cracker crumbs (buttery crackers such as Ritz or Club, crushed)
2 tablespoons butter, melted
2 tablespoons minced celery
2 tablespoons minced sweet onion
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
Dash of salt, or to taste
Dash of sweet Hungarian paprika

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.

Nutrition Facts : Calories 797 kcal, Carbohydrate 36 g, Cholesterol 341 mg, Fiber 1 g, Protein 94 g, SaturatedFat 11 g, Sodium 1479 mg, Sugar 4 g, Fat 28 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

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



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing
1 medium onion (5 to 6 ounces), finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)
4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice
Kosher or sea salt
Freshly ground black pepper
2 live 1 1/2 to 2 1/2-pound hard shell select lobsters
3 ounces common crackers, oyster crackers, or dried corn bread, crumble

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



BAKED STUFFED LOBSTER image

Categories     Shellfish     Bake

Yield 2 servings

Number Of Ingredients 11

1 lb lobster pepared
2 oz clarified butter
6 bay scallops
6 bay shrimp
1/2 tsp kosher salt
1/4 C heavy cream
2 T parmesan grated
2 tsp freshly chopped tarragon
2 tsp freshly chopped parsley
1/4 C panko bread crumbs
2 T butter

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

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