Bakedstuffedlobsterfortwo Recipes

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 FOR TWO

Steps:

• Preheat oven to 450F degrees.
• When lobster is cool enough to handle, split in half lengthwise.
• Remove dark strip if present.
• Remove the coral and liver to a medium bowl.
• To coral, add bread crumbs and butter, salt, pepper and taragon.
• Put mixture in cavaties of lobster, drizzle with vegetable oil.
• Bake for 25 minutes or until 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 FRENCH TOAST

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.