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Baked Stuffed Lobster

 Baked Stuffed Lobster
Two, 2-pound hard shell, select-grade lobsters
¼ cup dried cornbread, crumbled
8 tablespoons unsalted butter
3 tablespoons unsalted butter melted for brushing
1 onion, medium, finely diced
2 sprigs tarragon leaves coarsely chopped (about 2 tablespoons)
2 sprigs Italian parsley, coarsely chopped (about 2 tablespoons)
2 ounces raw shrimp, peeled and cut into small ½ inch pieces
2 ounces fresh sea scallops, cut into ½ inch pieces
2 ounces crab meat, picked clean of cartilage
Sea Salt
Fresh ground black pepper
Preheat oven to 425 degrees F.
Prepare the lobster for broiling and set aside.
Melt the 8 tablespoons of butter in a sauté pan over medium heat. Add the onions and season with pepper and salt. Cook until soft but not brown. Stir in parsley and tarragon. Add the shrimp, scallops and crab. Cook for one (1) minute. Remove from heat and cool.
Recover the tomalley and roe and break into small pieces with a fork. Add it to the seafood mixture. Gently stir in the cornbread and season with salt and pepper.
If you are using the lobster claw meat in the stuffing, remove meat from the claws, cut it into ½ inch pieces and add to seafood.
If you are serving the claws with the lobster, crack each claw with the backside of a large knife. Place the lobsters on a baking sheet. Divide the seafood stuffing evenly into the body cavity of each lobster. Pack loosely so as not to affect the even cooking of the lobster.
Brush the melted butter over the exposed tail meat, stuffing and claws. Cook until the stuffing is crisp and golden, about 20 to 25 minutes. Serve immediately.
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