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New England Stuffed "Lobsta" Recipe

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New England Stuffed


This recipe for New England Stuffed "Lobsta", by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Wedge Family


couple sticks of butter – we use the good stuff
couple of finely chopped shallots
clove of garlic minced
¼ cup of medium sherry
½ pound of small bay scallops
1-2 cups of ritz crackers crushed
fresh parsley
salt and pepper
6 live lobsters – 1.5# - you can go 2#, but bigger isn’t always better
Another stick of butter melted to serve with the lobster

Boil 2 of the lobsters live – if you have never done this, block your ears, they scream when you put them in the pot. They are done when they turn bright red – don’t over cook! Clean the lobsters for the claw and tail meat and chop into small chunks.

Stuffing: In a large pan melt the butter, add shallots over medium heat to soften, add garlic and cook for about a minute. Add the sherry and cook for a minute. Add scallops (chopped), lobster, crackers, parsley, salt and pepper. Remove from heat and incorporate it all together. Cool completely.

Preheat oven to 425º. Take the 4 remaining live lobsters and turn them over – with a large knife split the lobster but leave the tail in tact (yes the lobsters are alive when you do this). Remove the brain sac and the intestinal vein and any other stuff from the body cavity that doesn’t look good. Refill the body cavity with the stuffing. Crack the claws with the knife in two spots so they cook well. Drizzle with melted butter. Bake the lobsta until the meat is opaque and the crumbs are crisp and golden brown (about 15-20 minutes).

Cooking Notes: Serve with more melted butter. You must use RITZ crackers, no substitute. Order your lobstas from Maine. Splitting live lobsters can be challenging, do it right before you are ready to cook, you don’t want to split and sit.




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