Baked Maine Stuffed Lobster Food

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 450 degrees F.
• Place a little water in a large pot and bring to a boil.
• Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
• Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
• Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
• In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
• Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

BAKED MAINE STUFFED LOBSTER

Steps:

• In a food processor, grind the crackers into crumbs.
• Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
• Add the Parmesan cheese; mix well.
• Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
• Remove from pan and toss lightly with cracker crumbs.
• Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
• Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
• Rinse with cold water.
• Use your finger to press the body open to expose the meat (which also should have been split with the knife).
• Fill the cavity of each lobster with the stuffing.
• Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
• Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.
• Bake at 375 degrees for 15-20 minutes.

BAKED STUFFED LOBSTER NEW ENGLAND STYLE

Steps:

• Preheat the oven to 425 degrees F.
• Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
• Add the onion and cook for 5 minutes until soft but not browned.
• Stir in the tarragon and parsley.
• If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
• Remove from the heat and let cool slightly.
• If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.
• Season with salt and pepper.
• With a cleaver of chef’s knife, split the lobsters in half lengthwise.
• Remove and discard the head sac and intestine.
• Remove the tomalley and the roe if present and place in a small bowl.
• Break into small pieces using a fork.
• With the back side of a knife, crack the center of each claw on 1 side only.
• Season the lobsters lightly with salt and pepper.
• On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
• The tomalley and roe are optional for the stuffing.
• If you want to include them, mix them into the seafood mixture.
• Gently fold the crumbled crackers into the mixture.
• Divide the mixture evenly between 2 lobsters.
• If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
• Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
• Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
• Bake until the lobster is cooked through and the stuffing is crisp and golden.
• Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 425 degrees.
• Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.
• With a cleaver or chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on one side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
• The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

MAINE BAKED STUFFED LOBSTER

Steps:

• Preheat oven to 450 degrees.
• Split live lobster with a sharp pointed knofe from head to tail.
• Open flat and remove intestinal vein, stomach, and tomalley.
• If desired, save tomalley to add to stuffing.
• Crack claws, remove meat, and cut into pieces.
• Moisten Ritz crumbs with butter and egg.
• Add Parmesan cheese, tomalley if desired, and crabmeat.
• Spread stuffing mixture into lobster cavity and tail.
• Place on baking sheet and place in oven for 20 minutes.

BAKED STUFFED LOBSTER TAILS

Steps:

• Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
• To make stuffing, tear bread into small pieces.
• Chop parsley.
• Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside.
• Heat oven to 450°F.
• Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style.
• Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
• Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
• Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
• For Clarified Butter:.
• Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
• Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

LINDA'S BAKED STUFFED LOBSTER

Steps:

• In a lg. bowl, mix melted butter into cracker crumbs and garlic powder.
• Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
• Add the crabmeat to the cracker crumb mixture. Mix well.
• Stuff lobsters with cracker mixture.
• Squeeze lemon over crumbs, and bake for 20 mins., at 450.
• Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.

BAKED STUFFED LOBSTER

Steps:

• Parboil lobster for 7 minues in salted water.
• Remove and cool.
• Place the lobster on its back and use a good size, firm knife.
• Start at the lobsters mouth and quickly slice down the middle of the body and tail.
• Use both hands to open the body and remove the stomach (located just behind the mouth parts) and the tomalley (the green liver type organ that will be very obvious).
• Prepare a stuffing of your choice.
• I like this simple one.
• Fill the body and tail of your lobster with the stuffing mix.
• Preheat oven to 450 degrees F.
• Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.

STEAMED MAINE LOBSTER

Steps:

• In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
• If you don't have seawater, add 1 tsp.
• salt to plain water.
• Pour in 4 oz.
• of the beer.
• Bring the water to a boil over high heat.
• Place the 2 lobsters in the pot and cover tightly.
• Return to a boil as quickly as possible and then start counting the time.
• The 2 lb.
• lobsters should steam for 16 minutes.
• Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
• Serve with individual bowls of melted butter and cracking utensils.
• If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).