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 NEW ENGLAND STYLE
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
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 chefs 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
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
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.
Nutrition Facts : Calories 797 kcal, Carbohydrate 36 g, Cholesterol 341 mg, Fiber 1 g, Protein 94 g, SaturatedFat 11 g, Sodium 1479 mg, Sugar 4 g, Fat 28 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
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.
BAKED STUFFED LOBSTER TAIL
Categories Shellfish
Number Of Ingredients 8
Steps:
- Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool. Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell. For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees . Bake the tails until the stuffing is golden and crisp, about 15 - 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin! * Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.
BAKED MAINE STUFFED LOBSTER
Make and share this Baked Maine Stuffed Lobster recipe from Food.com.
Provided by Mimi in Maine
Categories Lobster
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, grind the crackers into crumbs.
- Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
- Add the Parmesan cheese; mix well.
- Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
- Remove from pan and toss lightly with cracker crumbs.
- Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
- Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
- Rinse with cold water.
- Use your finger to press the body open to expose the meat (which also should have been split with the knife).
- Fill the cavity of each lobster with the stuffing.
- Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
- Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.
- Bake at 375 degrees for 15-20 minutes.
Nutrition Facts : Calories 820.8, Fat 30.4, SaturatedFat 16.6, Cholesterol 724.3, Sodium 2120.2, Carbohydrate 4.8, Sugar 0.4, Protein 125.5
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- Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
- Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
- Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
- After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.
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