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.
RED LOBSTER ROASTED MAINE LOBSTER WITH CRABMEAT STUFFING
Make and share this Red Lobster Roasted Maine Lobster With Crabmeat Stuffing recipe from Food.com.
Provided by Starfire aka Wendy
Categories Lobster
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Blend all ingredients except crab.
- Fold in crabmeat, refrigerate.
- Lobster.
- Split lobsters lengthwise with a large knife, remove stomach sac.
- Place equal portions of crab stuffing in each head.
- Crack claws with the blunt side of knife.
- Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.
- Bake in a 400°F oven for 15 minutes.
- Serve with melted butter and lemon wedges.
- Chef's Tip:.
- To clean crabmeat of shell pieces and cartilage, spread chilled crab over a cookie sheet and place under a red-hot broiler on top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time.
Nutrition Facts : Calories 1135.6, Fat 57, SaturatedFat 31.6, Cholesterol 1032.8, Sodium 4845.4, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 140.1
CRAB-STUFFED LOBSTER TAIL
Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.
Provided by Lotus
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
- Brush each portion of tail meat with 1 teaspoon melted butter.
- Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
- Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
- Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g
MAINE BAKED STUFFED LOBSTER
Make and share this Maine Baked Stuffed Lobster recipe from Food.com.
Provided by Maine-iac
Categories Lobster
Time 35m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Split live lobster with a sharp pointed knofe from head to tail.
- Open flat and remove intestinal vein, stomach, and tomalley.
- If desired, save tomalley to add to stuffing.
- Crack claws, remove meat, and cut into pieces.
- Moisten Ritz crumbs with butter and egg.
- Add Parmesan cheese, tomalley if desired, and crabmeat.
- Spread stuffing mixture into lobster cavity and tail.
- Place on baking sheet and place in oven for 20 minutes.
Nutrition Facts : Calories 779.8, Fat 54.8, SaturatedFat 32, Cholesterol 551.8, Sodium 2338.5, Carbohydrate 1.4, Sugar 0.5, Protein 68
CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)
Provided by vanderwiel72000
Number Of Ingredients 8
Steps:
- Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.
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