Venusdemilobakedstuffedlobster Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

VENUS DE MILO NEW ENGLAND LOBSTER CASSEROLE



Venus De Milo New England Lobster Casserole image

With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. 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.

Provided by quotFoodThe Way To

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

20 ounces lobster meat (bite sized chunks)
1/4 cup butter
2 cups milk
3 tablespoons all-purpose flour
2 tablespoons chopped onions
1/4 cup white wine
2 tablespoons prepared mustard
salt and pepper
1 teaspoon parsley flakes
1 teaspoon Lea & Perrins Worcestershire Sauce
1 dash Tabasco sauce
1/2 teaspoon curry powder
1/2 cup Ritz cracker, topping

Steps:

  • Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
  • In a separate saucepan melt the butter and sauté the onions until they become transparent.
  • Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
  • Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
  • Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
  • Add the white wine and simmer for an additional 10 minutes.
  • Adjust seasoning with salt and pepper and remove from heat.
  • Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
  • Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
  • Remove the casserole from the oven and brown the top under the broiler if desired.
  • Serve at once.

Nutrition Facts : Calories 355.4, Fat 17.6, SaturatedFat 10.4, Cholesterol 188.9, Sodium 681.6, Carbohydrate 12.7, Fiber 0.6, Sugar 0.8, Protein 33.1

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

A real treat! You can use any stuffing you like but I like this simple one the best. Also, you still need to open the claws when serving so don't forget the nutcrackers!

Provided by Aroostook

Categories     Lobster

Time 50m

Yield 2 lobster

Number Of Ingredients 8

2 lobsters
boiling water
sea salt
4 tablespoons butter, melted
1 egg, beaten
1/2 cup of ritz cracker crumb
1 tablespoon grated parmesan cheese
1/2 cup fresh shrimp or 1/2 cup crab

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.

Nutrition Facts : Calories 496.3, Fat 28.1, SaturatedFat 16.1, Cholesterol 311.5, Sodium 688.9, Carbohydrate 24.3, Fiber 0.8, Sugar 0.3, Protein 35.2

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.

MAINE BAKED STUFFED LOBSTER



Maine Baked Stuffed Lobster image

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

1 live 1 1/2 lb lobster
1/2 cup Ritz cracker, crushed
1/4 cup butter, melted
1 egg, beaten
1 tablespoon parmesan cheese
6 ounces crabmeat

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

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.

LINDA'S BAKED STUFFED LOBSTER



Linda's Baked Stuffed Lobster image

I love seafood, and this is one of my FAVORITES!!! This is a restaurant quality recipe, that I hope you enjoy with your family and friends!

Provided by Lindas Busy Kitchen

Categories     Lobster

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, melted
1/2 teaspoon garlic powder
4 cups Ritz cracker crumbs (Hi Ho will do also, or any other butter cracker)
2 (1 1/2-2 lb) live maine lobsters
1 cup fresh crabmeat, cooked, flaked or 1 (6 ounce) can crabmeat
1 lemon, juice of
butter, melted
1 lemons or 1 cider vinegar, to taste, for drawn butter

Steps:

  • In a lg. bowl, mix melted butter into cracker crumbs and garlic powder.
  • Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
  • Add the crabmeat to the cracker crumb mixture. Mix well.
  • Stuff lobsters with cracker mixture.
  • Squeeze lemon over crumbs, and bake for 20 mins., at 450.
  • Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.

Nutrition Facts : Calories 1852.6, Fat 144.4, SaturatedFat 88.7, Cholesterol 1013, Sodium 2998.4, Carbohydrate 11.8, Fiber 2.7, Sugar 0.8, Protein 130.3

More about "venusdemilobakedstuffedlobster recipes"

BAKED STUFFED LOBSTER RECIPE WITH SHRIMP & SCALLOPS OH MY!
Preheat over to 425. Piggyback Lobster Tails (Using Tails). Using kitchen shears, piggyback the lobster tails.Cut down the middle of the top shell, stopping at the tail fin. Using your fingers, …
From lobsteranywhere.com


VENUS DE MILO BAKED STUFFED LOBSTER RECIPE - RECIPENODE.COM
Directions for Venus De Milo Baked Stuffed Lobster Recipe. Prepare the lobsters for broiling and set aside. After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking …
From recipenode.com


BAKED STUFFED LOBSTER - NEW ENGLAND
Sep 25, 2007 Ingredients. 4 lobsters, 1-1/4 to 1-1/2 pounds apiece 1 cup tomalley, or what is available from the 4 lobsters 1/2 pound unsalted butter, melted 1 stick (1/2 cup) margarine, …
From newengland.com


EMERIL'S BAKED STUFFED LOBSTERS | EMERILS.COM
Preheat the oven to 375 degrees F. Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, until firm and …
From emerils.com


VENUS DE MILO GOURMET LOBSTER BISQUE - RECIPE GOLDMINE
May 29, 2001 This recipe is a variation of our famous Lobster Bisque which is a weekend specialty of the house in our Ala Carte Dining Room and a popular item at our online store. …
From recipegoldmine.com


EASY BAKED STUFFED LOBSTERS (SIMPLY DELICIOUS!)
Dec 28, 2020 Fill steamer pot with 1/2-inch water on high heat. When water begins to simmer, reduce heat to medium/high. Add live lobsters to pot and place lid on top, leaving the lid vented.
From heatherlucilleskitchen.com


VENUS DE MILO BAKED STUFFED LOBSTER RECIPES
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.
From tfrecipes.com


BAKED STUFFED LOBSTER RECIPE - TRIPOD
Venus de Milo Baked Stuffed Lobster. Preparation Time: Approx. 60 minutes. Servings: Dinner for Two. Ingredients: 2 each, 2 lb. live lobsters 8 ounces of lobster meat, scallops, or crab meat …
From lobster-recipes.tripod.com


VENUS DE MILO BAKED STUFFED LOBSTER RECIPE - RECIPEOFHEALTH
Get full Venus De Milo Baked Stuffed Lobster Recipe ingredients, how-to directions, calories and nutrition review. Rate this Venus De Milo Baked Stuffed Lobster recipe with 2 (2 lb) live …
From recipeofhealth.com


"DIED AND GONE TO HEAVEN" BAKED STUFFED LOBSTER (FIVE ISLAND'S …
Jan 13, 2022 Cook lobsters in boiling salted water for 10 minutes. Remove and let cool.
From harborfish.com


STUFFED LOBSTER WITH SHRIMP - THE WOKS OF LIFE
Jul 14, 2018 Preheat the oven to 425°F/220°C, and arrange a rack in the upper third of the oven. Transfer the baking sheet to the oven, and bake the lobsters for 12 to 15 minutes, or until the …
From thewoksoflife.com


VENUS DE MILO BAKED STUFFED LOBSTER RECIPE - GROUP …
This recipe is a variation of our famous Baked Stuffed Lobster. Any variety of seafood may be substituted for the lobster meat in this recipe. The Venus De Milo Restaurant is acclaimed throughout New England for its fabulous award …
From grouprecipes.com


Related Search