Stuffed Lobster Recipes

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.

CRAB-STUFFED LOBSTER TAIL

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).

STUFFED LOBSTER FOR TWO

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.

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 425 degrees.
• 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 or 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 one 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 studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

STUFFED LOBSTER

Steps:

• Preheat oven to 450 degrees F.
• Place lobsters in pan and chill in freezer for 15 to 20 minutes.
• Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place 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 and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
• Move claws to pan and roast for 4 minutes.
• Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
• Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
• Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
• *Smooth river rocks are available from your local landscape company

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.