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 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.
BAKED STUFFED LOBSTER
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 BAKED STUFFED LOBSTER
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
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
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-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
More about "baked stuffed lobster new england style recipes"
BAKED STUFFED LOBSTER WITH SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
BEST WHOLE STUFFED LOBSTER RECIPE - EASY BAKED STUFFED …
From savoryexperiments.com
BAKED STUFFED LOBSTER | COOKSTR.COM
From cookstr.com
BAKED STUFFED LOBSTER RECIPE WITH SHRIMP & SCALLOPS …
From lobsteranywhere.com
LOBSTER CASSEROLE WITH RITZ CRACKER TOPPING - NEW …
From newengland.com
LINDA'S NEW ENGLAND BAKED STUFFED LOBSTER RECIPE
From recipezazz.com
5/5 (9)Calories 1657 per servingServings 2
- Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
BAKED STUFFED LOBSTER RECIPE - YANKEE MAGAZINE - NEW ENGLAND …
From newengland.com
Servings 4Estimated Reading Time 2 mins
TOP 46 RECIPE BAKED STUFFED LOBSTER RECIPES
From exnavalcadet.qualitypoolsboulder.com
BEST NEW ENGLAND LOBSTER "BAKE" RECIPE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
BAKED STUFFED LOBSTER - NEW ENGLAND TODAY
From newengland.com
TOP 42 BAKED STUFFED LOBSTER RECIPES
From nyamaneilang.coolfire25.com
STONEHURST MANOR RESTAURANT | STONEHURST MANOR
From stonehurstmanor.com
BEST WHOLE STUFFED LOBSTER RECIPE EASY BAKED STUFFED RECIPES
From alhikmahfm.dixiesewing.com
TOP 45 MAINE BAKED STUFFED LOBSTER RECIPE RECIPES
From howard.coolfire25.com
TOP 46 RECIPE BAKED STUFFED LOBSTER RECIPES
From calabrese.qualitypoolsboulder.com
SEAFOOD AND LOBSTER RECIPES FROM NEW ENGLAND
From lobsteranywhere.com
GRANDMA'S BAKED STUFFED SHRIMP • FOOD FOLKS AND FUN
From foodfolksandfun.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #main-dish #seafood #american #oven #easy #beginner-cook #dinner-party #holiday-event #romantic #lobster #fish #dietary #new-years #comfort-food #valentines-day #northeastern-united-states #shellfish #taste-mood #equipment #number-of-servings
You'll also love