Baked Stuffed Lobster Food

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SPECIAL OCCASION BAKED STUFFED LOBSTER



Special Occasion Baked Stuffed Lobster image

Celebrate in style! Anniversaries, New Year's Eve, Valentine's Day all call for a special entree, and this is sure to win over that special someone. The great part of this recipe is that the lobster is partially boiled so that the prep is a little easier. Provide additional butter for dipping if desired. Serve with a salad, a baguette, and a nice wine, and enjoy this romantic dinner for two!

Provided by Pam

Categories     Seafood     Shellfish     Lobster

Time 1h14m

Yield 4

Number Of Ingredients 7

2 medium (1 1/2 pound) lobsters
½ cup butter, melted, divided
½ pound bay scallops, quartered
1 shallot, minced
2 cloves garlic, minced
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with 2 inches of water and bring to a boil. Submerge lobsters head-first into the boiling water; cover and steam until bright red, about 15 minutes. Remove from the pot and submerge in cold water.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add scallops, shallot, and garlic. Cook and stir until shallot is tender and scallops are partially cooked, about 3 minutes. Cool slightly, about 1 minute. Fold in cracker crumbs and parsley to make a loose stuffing.
  • Place lobsters on a work surface. Crack claws on one side. Split underside of body with kitchen scissors. Remove tomalley (liver), roe (eggs), sac (behind eyes), and intestinal vein. Split tail open and bend shell back underneath to lie flat to make ample room for stuffing.
  • Place lobsters in a jelly roll pan with backs facing down. Baste with the about 3 tablespoons melted butter, including the shell area. Stuff body cavities and tails with filling. Drizzle the remaining butter over all.
  • Bake in the preheated oven until filling is golden brown, about 20 minutes.

Nutrition Facts : Calories 549.5 calories, Carbohydrate 8.8 g, Cholesterol 286.6 mg, Fat 25.1 g, Fiber 0.2 g, Protein 69.4 g, SaturatedFat 14.9 g, Sodium 1339.4 mg, Sugar 0.4 g

EASY BAKED STUFFED LOBSTER TAILS



Easy Baked Stuffed Lobster Tails image

These lobster tails are so juicy and very easy to make. My husband loves them. You can add fresh garlic to the stuffing if you are a garlic lover.

Provided by nsaidi

Categories     Seafood     Shellfish     Lobster

Time 1h5m

Yield 8

Number Of Ingredients 6

8 cooked lobster tails, meat removed and shells reserved
2 cups dry bread crumbs
1 cup butter
2 teaspoons Worcestershire sauce
⅛ teaspoon salt
1 tablespoon olive oil for brushing

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Line a baking pan with aluminum foil.
  • Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
  • Fill the empty lobster tails with stuffing and brush with olive oil.
  • Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 21.3 g, Cholesterol 156.6 mg, Fat 29.9 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 17.2 g, Sodium 903.2 mg, Sugar 1.8 g

BAKED STUFFED LOBSTER TAILS



Baked Stuffed Lobster Tails image

Make and share this Baked Stuffed Lobster Tails recipe from Food.com.

Provided by Alan Leonetti

Categories     Lobster

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 -8 ounce) frozen lobster tails
salt & fresh ground pepper
2/3 cup dry white wine
lemon wedge
2 slices white bread
1 tablespoon Italian parsley (chopped)
2 tablespoons butter
2 garlic cloves (crushed)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme

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.

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

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.

EASY AND ELEGANT BAKED STUFFED LOBSTER



Easy and Elegant Baked Stuffed Lobster image

You don't need to go to a restaurant to enjoy stuffed lobster. This easy recipe bakes a flavorful cracker crumb stuffing in a split lobster.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 42m

Yield 2

Number Of Ingredients 10

1 (1 1/4- to 1 1/2-pounds) lobster , live
1 cup cracker crumbs (buttery crackers such as Ritz or Club, crushed)
2 tablespoons butter, melted
2 tablespoons minced celery
2 tablespoons minced sweet onion
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
Dash of salt, or to taste
Dash of sweet Hungarian paprika

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • To instantly kill the lobster , place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)
  • Flip the lobster over on its back. Using a sharp knife or kitchen shears , cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.
  • Remove and reserve the tomalley (yellowish-green colored liver).
  • Remove the stomach and intestines, being careful not to rupture them, and discard.
  • Rinse the lobster cavity and set aside.
  • In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.
  • Add the tomalley from the lobster and mix gently.
  • Pack the cracker mixture into the lobster's body cavity.
  • Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.
  • Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.

Nutrition Facts : Calories 797 kcal, Carbohydrate 36 g, Cholesterol 341 mg, Fiber 1 g, Protein 94 g, SaturatedFat 11 g, Sodium 1479 mg, Sugar 4 g, Fat 28 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

BAKED STUFFED LOBSTER RECIPE - (4.6/5)



Baked Stuffed Lobster Recipe - (4.6/5) image

Provided by ChefAvi

Number Of Ingredients 13

10 Tbsp Unsalted butter (1 stick + 2 Tbsp)
1 ea Large Shallot
2 sprigs Flat-Leaf parsley, leaves picked finely chopped
4 ea Raw, Peeled Maine shrimp, tails removed and split
6 oz Raw scallops, chains removed 20/30 size
2/3 Cup Dry Sherry
1 Tbsp Italian parsley, leaves picked and coarsely chopped
2 Cups Ritz Cracker Crumb, ground
TT Kosher salt or sea salt
TT Freshly ground black pepper
2 Hard shell select lobsters (1 to 1 1/4 pounds each), live, preferably female
2 8″ Bamboo Skewers
Lemon and Drawn Butter as needed

Steps:

  • Preheat the oven to 425 degrees F. Wrap a rimmed baking sheet in heavy aluminum foil. Melt butter in a large skillet over medium heat, add diced shallot and sweat about 5 minutes. With a heavy knife, split live lobsters through their underside, by piercing their head and driving the knife through their body to the tail. Carefully crack open lobster over a bowl, reserve all liquids, tomalley(light green) and roe (dark green) Place onto foil wrapped baking sheet. Remove the brain, and carefully skewer the lobster through the tail towards the inner cavity. Add shrimp & scallops to the butter and season lightly with salt & pepper. Stir for 1 minute. As soon as shrimp begins to turn pink from grey, add all reserved liquid and solids from lobster. Using a spoon or spatula, stir seafood mixture, specifically crushing the dark green roe, which will turn a brilliant red. Continue to stir mixture about 2 minutes, till seafood is just about cooked. Turn your heat to high, remove pan from stove and add sherry....return to flame, heat and set on fire, to burn off excess alcohol. After flame goes out, add chopped parsley and simmer for 30 seconds, to slightly reduce the liquid in the pan. Turn off heat and add ground Ritz crumb till mixture tightens...depending on size of lobsters, may not use all of the crumb, or may need a little more. Stuffing should be fairly firm. Carefully divide stuffing between both lobsters, primarily filling cavity, but also covering the tail meat towards the tail. Bake 12 -15 minutes for a 1 pound lobster 15-17 minutes for a 1 1/4 pound lobster. Bake until the lobster is cooked through and the stuffing is crisp and golden. Lobster shell will be completely red in color, peek at back of lobster (on bottom of tray), traditionally the last part of the lobster to turn red in this recipe. If it is still dark or green back a little longer.

BAKED STUFFED LOBSTER TAILS



Baked Stuffed Lobster Tails image

Buttery ritz crackers are tossed with scallops and stuffed into the lobster tails for a moist and decadent lobster dinner!

Provided by emacnaughton

Categories     Appetizer     Dinner

Number Of Ingredients 10

6 lobster tails ((whatever size you want, just adjust cooking time accordingly))
2 sleeves original ritz crackers
3/4 pound bay scallops, chopped
1/2 cup fresh parsley, minced
4 tsp minced garlic
1 1/2 small onions, minced or small chopped
3 tbsp lemon juice
1/2 cup melted unsalted butter
4 tbsp shredded parmesan cheese
1 tbsp olive oil

Steps:

  • Pre-heat the oven to 425 degrees F.
  • Start by 'butterflying' the lobster tails. With the hard side of the shell on the table, and starting on the wide end of the tail, cut the belly side of the shell, while also cutting half way through the meat, until just before the end of the tail.
  • Using your hands, carefully spread the shell open, and gently pull the tail out, making sure to keep the meat attached to the shell towards the end of the tail. Rest the tail meat on top of the belly of the shell, with the end of the meat still attached to the shell. Carefully, using your fingers and a paper towel, remove the dark vein, if there is one. See notes for further explanation.

STUFFED LOBSTER



Stuffed Lobster image

The goal here is to maximize every morsel this tasty bug has to give by stuffing it with an herbaceous, buttery crust. This recipe first appeared in Season 4 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 35m

Number Of Ingredients 7

2 (1 1/2-pound) lobsters
1 small bunch combo of parsley, rosemary, and thyme
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
1 small lemon, zest only
10 Ritz crackers, crushed
Extra-virgin olive oil, for brushing and drizzling

Steps:

  • Heat oven to 450ºF.
  • Place the lobsters in a roasting pan and chill in the freezer for 15 to 20 minutes.
  • Meanwhile, place 1 layer of river rocksSmooth river rocks are available from your local landscape company. in the bottom of a wide 12-quart pot and fill with 1 inch of water. Bring to a boil over high heat. Spread the herbs across the rocks, then quickly place the lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
  • Lay paper towels across a cutting board. Bring one lobster to the board and, using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley (the green digestive gland) and discard. Remove legs and claws. Snip off the joint of each leg with kitchen shears. Using a rolling pin, roll over the legs to extract the meat. Roughly chop the meat. Repeat with second lobster
  • Move the claws to a half sheet pan and roast for 4 minutes.
  • Meanwhile, melt the butter in a 10-inch sauté pan over medium heat. Add the onion and stir to coat. Once onion is translucent, about 3 minutes, add the lemon zest and leg meat and stir to combine. Remove the pan from the heat, add the crackers, and toss until all the liquid has been absorbed.
  • Make a dish out of aluminum foil, shaping it so that the lobster bodies can lay flat in it. Spoon the filling into the open body cavities. Brush tail meat with olive oil and place the foil dish with the bodies on the pan along with the claws. Roast until the filling browns and the tail meat becomes opaque, 12 to 16 minutes.
  • Crack the claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

A real treat! You can use any stuffing you like but I like this simple one the best. Also, you still need to open the claws when serving so don't forget the nutcrackers!

Provided by Aroostook

Categories     Lobster

Time 50m

Yield 2 lobster

Number Of Ingredients 8

2 lobsters
boiling water
sea salt
4 tablespoons butter, melted
1 egg, beaten
1/2 cup of ritz cracker crumb
1 tablespoon grated parmesan cheese
1/2 cup fresh shrimp or 1/2 cup crab

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.

Nutrition Facts : Calories 496.3, Fat 28.1, SaturatedFat 16.1, Cholesterol 311.5, Sodium 688.9, Carbohydrate 24.3, Fiber 0.8, Sugar 0.3, Protein 35.2

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Yield 2 lobsters

Number Of Ingredients 9

8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing
1 medium onion (5 to 6 ounces), finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)
4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice
Kosher or sea salt
Freshly ground black pepper
2 live 1 1/2 to 2 1/2-pound hard shell select lobsters
3 ounces common crackers, oyster crackers, or dried corn bread, crumble

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.

STUFFED LOBSTER TAILS



Stuffed Lobster Tails image

These stuffed lobster tails are filled with a rich combination of lobster and crab. The addition of panko on top adds a nice crunch. This easy lobster tail recipe is perfect for a special anniversary or celebration.

Provided by Marianne Williams

Categories     Healthy Lobster Recipes

Time 35m

Number Of Ingredients 13

2 tablespoons whole-milk plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons finely chopped roasted red peppers
½ teaspoon 30%-less-sodium Old Bay seasoning
½ teaspoon grated lemon zest
2 teaspoons lemon juice
1 ½ tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon finely chopped fresh tarragon, divided
5 ounces fresh lump crabmeat, drained and picked over
4 (5 ounce) fresh or frozen lobster tails, thawed if frozen
3 tablespoons unsalted butter, melted, divided
¼ cup whole-wheat panko
Lemon wedges for serving

Steps:

  • Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use.
  • Using kitchen shears, cut straight down top center of each lobster tail shell. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.
  • Combine panko, lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.
  • Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.

Nutrition Facts : Calories 232 calories, Carbohydrate 5 g, Cholesterol 118 mg, Fat 15 g, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, Sodium 455 mg, Sugar 1 g

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Category Seafood
  • Wash and wrap potatoes in tinfoil, place in pre-heated 350⁰F (175⁰C) oven for 45 minutes to an hour to bake. Test to ensure potatoes are cooked through and tender with a sharp pairing knife or skewer.
  • While potatoes bake prepare the lobster meat, cracking and cutting as needed, leaving it chunky and bite sized. Chop onions, grate cheese and mince garlic. Reserve chilled until needed. As potatoes near finishing time add cream and butter to small sauce pan and melt to combine, do not boil. Reserve warm.
  • Once potatoes are cooked remove them from the oven, and do not allow them to cool! use a hand-towel or oven mitt and work quickly, first removing the tinfoil then finding the best ‘flat side’ that will allow the potato to sit upright. Cut off the ‘lid’ of the potato, at about the one-third mark, horizontally. Scoop out hot potatoes flesh with a spoon and place in a waiting bowl, leaving about a half inch of fresh with the jacket, being careful not to damage the skin. Discard the top, place remaining potatoes on a baking sheet sprayed with non-stick spray. Discard one shell, you start with five, you end with four, heaping potatoes.
  • Mash potato pulp with a fork to remove any lumps and season lightly. Now fold lobster, green onions, garlic and half the cheese into the still hot potato. Drizzle in HOT cream-butter mix and fold to combine, then season to taste. Resulting mixture should be chunky and sticky like mashed potatoes – not loose and runny. Scoop and press lobster-potato mix back into the potato jackets, mounting the mix up and over. Top with remaining cheese. (At this point you can reserve at room temperature for up to an hour as needed. When ready, return to 350⁰F (175⁰C) oven for 30 – 40 minutes until cheese is melted and bubbling. Serve hot.


STUFFED LOBSTER RECIPE | ITALIAN RECIPES IN ENGLISH
Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture. 8. Put 1 tablespoon butter on each lobster tail. 9. Add broth and remaining 2 tablespoons olive oil to …
From kfoods.com


BAKED STUFFED LOBSTER RECIPE - YANKEE MAGAZINE
Food. Baked Stuffed Lobster. Yankee Magazine • September 25, 2007 • Read Comments (2 ... uses the tomalley, or liver; of the lobster (what people call “the green stuff”) to help make her stuffing for this baked stuffed lobster recipe. Lobster pounds usually have tomalley available, but that in the lobsters should be ample. Yield : Serves 4. Ingredients. 4 …
From newengland.com
Servings 4
Estimated Reading Time 40 secs


MY FAVORITE BAKED STUFFED LOBSTER RECIPE - HOME COOKING ...
If using cooked lobster and/or crabmeat instead of raw scallops or shrimp for the stuffing, let onions and herbs cool before adding. We've used all the variations but most often (like last night) 4 oz of the Phillips lump crabmeat from Costco since we always have a can in the refrigerator. Another tip is to use 1-1/2 to 2-1/2 lobsters since ...
From chowhound.com
User Interaction Count 11
Estimated Reading Time 2 mins


BAKED STUFFED LOBSTER RECIPE WITH SHRIMP & SCALLOPS OH MY!
Baked Stuffed Lobster. Cut lobster lengthwise but don’t cut all the way through. Remove intestine, (orange material). The lobster is normally still alive at this point. If you choose to you can place the lobster in fresh water for 15 minutes.This will humanly kill the lobster and then you can begin to cut it in half.
From lobsteranywhere.com
3.6/5 (32)
Estimated Reading Time 1 min
Availability In stock


BAKED STUFFED LOBSTER - SHAPE RECLAIMED PATIENTS
Baked Stuffed Lobster 4 oz raw lobster tail16 Nut Thins (finely crushed or rice crackers)1/2 cup vegetable broth or water1/8 tsp garlic powder1/8 tsp onion powderpaprika (to taste)salt and pepper (to taste)lemon wedges Mix cracker crumbs with spices, garlic and onion.Stuff lobster tail with cracker crumb mix and
From shapereclaimedpatients.com
Cuisine Seafood
Servings 1


BAKED STUFFED LOBSTER – BBQ PIT BOYS
Baked Stuffed Lobster Watch how easy it is to cook and serve up some butter sweet Lobster, stuffed with Shrimp, Crab, and Sea Scallops. Get your BBQ Shoes on! For this Baked Stuffed Lobster you need the following ingredients Cold Water Lobster – 2 3 or 4 lbs. each Sea Scallops – 7 10-15 count size - quartered Shrimp – ¼ lb. shelled and deveined – cut …
From bbqpitboys.com
Estimated Reading Time 2 mins


LOBSTER RECIPES - MARTHA STEWART
Lobster cooks easily in the broiler pan, making a tantalizing main course for any special occasion. The lobster is first boiled for 5 minutes, then cut in half lengthwise and brushed with an herbed butter mixture before broiling.
From marthastewart.com
Estimated Reading Time 6 mins


BAKED STUFFED LOBSTER RESTAURANT [RESTAURANT STYLE ...
To make baked stuffed lobster, breakopen the lobster and empty it. In a pan, add butter, onions, garlic, shrimp, and lemon juice and cook it. Mix this mixture with egg, tomalley, and parsley. Stuff the lobster with this mixture and bake it for half an hour. Your baked stuffed lobster is ready! This is just a snippet of the recipe. There are ...
From thefoodxp.com
Category Main Course
Calories 828 per serving


NOT-TOURISTY BAKED STUFFED LOBSTER - CHOWHOUND
Finally, CapeCodGuy thinks that the baked stuffed lobster à la Hawthorne (lobster stuffed with another lobster) at Anthony’s Pier 4 is great. “If you can get past the ’70s décor and wait staff, I have to admit I had the best baked stuffed lobster I’ve ever eaten in my 50-plus years,” he says. Cognac Bistro [Brookline]
From chowhound.com
Estimated Reading Time 1 min


10 BEST STUFFED LOBSTER WITH SHRIMP STUFFING RECIPES | …
Stuffed Lobster with Creamy Shrimp, Scallops and Crab Meat Poor Man's Gourmet Kitchen. fresh basil leaves, worcestershire, salt, seasoned bread crumbs and 17 more. Stuffed Lobster, Stuffed Shrimp and Stuffed Mushrooms for the Holidays! A Culinary Journey with Chef Dennis. large egg, sugar, Italian parsley, Old Bay, Hellman's Mayonnaise and 5 more.
From yummly.com


STUFFED LOBSTER RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


BAKED STUFFED LOBSTER TAILS - FOODLAND
Preheat the oven to 425°. Defrost the frozen lobster tails, and with the point of a chef knife, split the tail in two even halves. Place the halves on a sheet pan with the flesh side up. In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, parsley, tarragon, mayonnaise, egg yolk, lemon zest, Tabasco and ...
From foodland.com


BAKED STUFFED LOBSTER WITH SEAFOOD STUFFING RECIPE - FOOD NEWS
For the Baked Stuffed Lobster recipe, all you need is 2 Onion, 4 Garlic, 1 Tomalley, 1 tbsp Lemon Juice, 1 tbsp Butter, 16 Shrimp, 5 Parsley Leaves, 1 Egg and 1 Ritz Cracker Place the lobster tails in a baking dish, brush with melted and place stuffing inside the split tail.
From foodnewsnews.com


BAKED STUFFED LOBSTER TAIL RECIPES - ALL INFORMATION ABOUT ...
Baked Stuffed Lobster Tails Recipe - Food.com tip www.food.com. 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 …
From therecipes.info


11 BEST BAKED STUFFED LOBSTER IDEAS | LOBSTER RECIPES ...
May 11, 2019 - Explore Lisatracy's board "Baked stuffed lobster" on Pinterest. See more ideas about lobster recipes, fish recipes, seafood recipes.
From pinterest.com


BAKED STUFFED LOBSTER RECIPES
Make and share this Maine Baked Stuffed Lobster recipe from Food.com. Provided by Maine-iac. Categories Lobster. Time 35m. Yield 1 serving(s) Number Of Ingredients 6. Ingredients; 1 live 1 1/2 lb lobster: 1/2 cup Ritz cracker, crushed: 1/4 cup butter, melted: 1 egg, beaten: 1 tablespoon parmesan cheese: 6 ounces crabmeat : Steps: Preheat oven to 450 degrees. Split …
From tfrecipes.com


LOBSTER STUFFED COD RECIPES
Lobster Stuffed Cod Recipes BAKED STUFFED LOBSTER NEW ENGLAND STYLE. Make and share this Baked Stuffed Lobster New England Style recipe from Food.com. Provided by Steve P. Categories Lobster. Time 45m. Yield 2 serving(s) Number Of Ingredients 10. Ingredients; 8 tablespoons unsalted butter: 3 tablespoons butter, melted (for brushing) 1 …
From tfrecipes.com


BAKED STUFFED LOBSTER WITH CRABMEAT - THE BOSTON GLOBE
1. In a large stockpot fitted with a steamer rack or insert, bring 2 inches of salted water to a boil. Put the lobsters on the steamer rack, cover the pot, and steam for 7 minutes.
From boston.com


BEST SITES ABOUT WHOLE STUFFED LOBSTER RECIPES
Easy and Elegant Baked Stuffed Lobster Recipe. Posted: (2 days ago) Bake the stuffed lobster in an uncovered 2-inch deep baking pan for 30 minutes. If needed, increase the oven temperature to the "Broil" setting and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter , if desired.
From great-recipe.com


BAKED STUFFED LOBSTER - YOUTUBE
If you want to pull out all the stops and really impress your guests, this Baked Stuffed Lobster is the way to go. Martha shows you how to crack open the lob...
From youtube.com


MAINE BAKED STUFFED LOBSTER RECIPE - ALL INFORMATION ABOUT ...
Maine Baked Stuffed Lobster Recipe - Food.com hot www.food.com. 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, …
From therecipes.info


59 BEST BAKED STUFFED LOBSTER IDEAS | SEAFOOD RECIPES ...
Sep 24, 2019 - Explore Steven Adesso's board "Baked stuffed lobster" on Pinterest. See more ideas about seafood recipes, lobster recipes, seafood dishes.
From pinterest.com


BAKED STUFFED LOBSTER AND SHRIMP RECIPE - FOOD NEWS
Baked Stuffed Lobster Food.com boiling water, lobster, shrimp, sea salt, eggs, butter, crumbs and 1 more Crab Stuffed Lobster Rayna AllRecipes butter, lobster tails, crabmeat, all purpose flour, celery, cold milk and 4 more. Preheat the oven to 350°F. On a parchment paper lined baking sheet, drizzle a small amount of olive oil and spread evenly with hands or a brush. Ingredients …
From foodnewsnews.com


BAKED STUFFED CLAMS RECIPES : 44+ EASY RECIPE VIDEOS ...
Food from portugal was created with the purpose to divulge the portuguese food to all corners of the world, so we present the site in two languages, english and portuguese, thus increasing its reach to more people. Rich lobster is the star of these recipes that serve two. Rich lobster is the star of these recipes that serve two. Add in crumbled ...
From lokicake.com


LOBSTER STUFFED DOVER SOLE : OPTIMAL RESOLUTION LIST ...
Vegetarian Stuffed Banana Peppers Recipe ... Quick Breakfast Finger Food Recipes Quick And Easy Vegetable Appetizers Quick Chili Recipe Rolled Bisquick Dumplings Recipe Rhubarb Cobbler Recipe Bisquick Easy Sausage Egg Casserole Using Bisquick Easy Chef ...
From recipeschoice.com


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