Directions: |
Directions:In a large bowl, combine: 3 cups Ritz cracker crumbs, crushed medium fine
(two 4-oz sleeves of crackers)
1 pound fresh crabmeat
Toss to mix. In a small bowl, stir together: 3 Tbs. cream sherry
3 Tbs. dry sherry
1-1/2 tsp. Worcestershire sauce
½ tsp. liquid hot pepper sauce (ie.,Tabasco)
Drizzle this mixture over the crumb mixture and toss well to combine. Drizzle with 6 tablespoons of melted butter and toss gently but thoroughly to combine. Squeeze a handful of the stuffing mixture; if it is too crumbly to clump together in your hand, add two tablespoons of butter and toss. The amount of butter needed will depend on the amount of moisture in the crabmeat. The stuffing can be prepared up to one day ahead and refrigerated.
Boil 4 lobsters for 4 to 5 minutes, just until they turn red and stop moving. Remove with tongs and run under cold water to cool. Place underside up on a work surface and split from head to tail with a large knife, but do not cut all the way through the top side of the shell. Remove the sand sacs in the head and any eggs. Pull out the black vein in the tail. Remove the claw bands and crack the large pincer claws with a mallet or rolling pin. There will be lots of juice, so have paper towels handy for wiping up.
Preheat the oven to 400 degrees. Arrange the lobsters on two large baking sheets. Mound the stuffing into the bodies and over the tails. Fold up the bottom of the tail and wrap the stuffed bodies and tails in a large lettuce leaf or foil to prevent the stuffing from overbrowning.
Bake in the preheated oven for 15 minutes. Remove the lettuce leaves or foil and continue to bake until the stuffing is golden brown, 5 to 10 minutes.
Serve with lemon wedges and additional melted butter, if desired. |
This recipe for Baked Stuffed Lobster is from