Baked Stuffed Lobster Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 11/2 lb. lobsters
1 1 lb. lobster
1/2 box Ritz crackers
1 medium size onion. chopped
4 sprigs of fresh parsley
3/4 lbs. butter + 1oz.
2 lemons
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Directions: |
Directions:Heat oven to 425º. Have the market steam the small lobster for you and crack the claws. Split the other two lobsters and take out the sack up by the head and the black vein in the cavity. Scoop the tomalle (green or black color in to a small bowl and reserve).Place large l 1/2 lb. lobsters on a sheet pan. In a skillet melt 1/4 lb. butter. Take the meat out of the steamed lobster and cut into 1/2" pieces. Saute the lobster pieces in the butter and the juice of 1/2 lemon until well coated and remove with a slotted spoon and set aside. With remaining butter, baste the other lobsters on the inside. Add another stick of butter to the skillet. Add the onion and saute until just translucent. Crumble the crackers into crumbs, but not to small. Chop the parsley and add to the crackers. Add the tomalle to the onion and saute until it starts to change color. Break it up with a fork as it is cooking. Add the cracker mixture to the onion/tomalle mixture and saute of just a few minuets until the crackers absorb the butter. Remove from the fire and put a layer into each lobster. Divide the lobster pieces and place in each lobster. Cover the lobster with the remaining stuffing. Squeeze the other half lemon over the stuffing in the lobsters. Cube some cold butter (1 oz) and put on top of the stuffing. Bake until bright red and the meat in firm and white( approximately 30 min). Do not overbake or the meat will get rubbery. Melt the last stick of butter and wedge the other lemon to serve if needed for dipping. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:30 minuets + oven time |
Personal
Notes: |
Personal
Notes: If you can put a crack in the top of each claw before baking it will make it easier to dissect when it is finished. Enjoy
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