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Stuffed Lobster Recipe

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This recipe for Stuffed Lobster is from THE FELDKAMP FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lobsters 1 1/4 lbs each
3 lbs crab legs(preferably king crab)
2 sleeves Ritz crackers crushed
2 sticks butter
2 cups fish or chicken stock
1 clove garlic finely chopped
2 shallots minced
1 tsp white pepper
1 lemon
1/2 cup chopped flat leaf parsley
Directions:
Directions:
Steam crab legs until you are able to remove meat. Should be around 5 min. When removing meat retain as much liquid from legs as possible, set aside meat and liquid from crab legs.

Melt 2 tbsp butter in a medium sauté pan, add shallots and pepper and cook until translucent, next add garlic and cook briefly. Add juice from 1/2 lemon and mix. Add 1 stick butter and once melted, add crackers. Toast in butter, add more if required. Add crab liquid and fish/chicken stock as necessary to moisten mixture to stuffing consistency.
Remove from heat, once cool enough to touch, fold in crab meat and parsley.

Preheat oven to 425

To humanely kill lobsters, place in freezer for 15 min. This will put them to sleep. Remove from freezer and flip over lobster and cut them in half lengthwise careful not to cut all the way through you will be stuffing them. Add stuffing to lobsters and place on a baking pan stuffing side up. Bake for 20-25 minutes or until tail meat is opaque
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Jason would bring lobsters to Ohio and would make this amazing meal. We were always so full and the meal always perfect.

 

 

 

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