Baked Stuffed Lobster And Shrimp Food

BAKED STUFFED LOBSTER AND SHRIMP

Steps:

• Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.
• Insert a knife about 3/4 of the way through the back of 1 shrimp; split nearly all the way down the center of the body. Open shrimp like a book. Repeat with 1/2 the shrimp.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add remaining shrimp and scallops; cook until nearly opaque and lightly browned, 3 to 4 minutes. Dice and add to the cracker mixture. Add clam juice and diced clams. Mix stuffing well.
• Split lobsters all the way down the middle; clean the insides. Lay flat on a baking pan. Fill with the stuffing. Use remaining stuffing to stuff the butterflied shrimp. Squeeze lemon juice over the lobsters and shrimp.
• Bake in the preheated oven until lobster and shrimp meat is opaque, 35 to 40 minutes.

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 STUFFED LOBSTER

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.

SEAFOOD STUFFED DOVER SOLE

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

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.

LOBSTER-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
• Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
• Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
• Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
• Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
• Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
• In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
• Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

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.

DAN'S BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 375°F. and butter a large baking dish.
• Make stuffing:
• In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
• Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
• Garnish shrimp with parsley and serve with lemon wedges.

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

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.

LOBSTER SEAFOOD STUFFING

Steps:

• Sauté the celery and onion in the butter until tender.
• Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
• Add the crushed crackers and mix well.
• Add the sherry and continue to cook for another 2 minutes.
• This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F

BBQ BAKED SEAFOOD STUFFED LOBSTER

Steps:

• Heat Cast Iron skillet over grill until hot.
• Add 3/4 stick of butter to skillet and allow to melt.
• Chop onion.
• Smash and mince garlic.
• Quarter the Sea Scallops.
• Cut up shrimp.
• Add chopped onion and garlic to pan and allow to warm.
• Add shrimp, scallops, and crab meat to pan and turn over.
• Add chopped parsley, salt, pepper and lemon juice and turn over.
• Break Ritz crackers into large pieces and add to stuffing mixture.
• Turn contents in pan and allow to warm for 1 - 2 minutes, DO NOT COOK THE STUFFING.
• Remove stuffing mixture from grill.
• Bring Grill to 350 - 375 degrees and melt remaining butter.
• Split Live lobster in two place on baking sheet.
• Remove intestinal tract, tomalley, and roe.
• Crack the claws.
• Add 1/2 of the prepared stuffing mixture to each empty lobster body.
• Add butter to each half.
• Place into pre-heated grill and bake for 20 - 30 minutes.
• Remove from grill and add additional butter if desired to each half.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 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.