Venusdemilobakedstuffedlobster Recipes

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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

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.

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

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

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

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