Baked 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 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.

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.

STUFFED LOBSTER

Steps:

• Preheat oven to 450 degrees F.
• Place lobsters in pan and chill in freezer for 15 to 20 minutes.
• Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place 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 and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
• Move claws to pan and roast for 4 minutes.
• Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
• Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
• Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
• *Smooth river rocks are available from your local landscape company

VENUS DE MILO BAKED STUFFED LOBSTER

Steps:

• Prepare the lobsters for broiling and set aside.
• After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
• Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
• In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
• Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
• Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
• Next, divide the seafood into equal parts and fill the lobster body.
• Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
• Pre-heat the oven to 375 degrees F.
• Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
• Serve at once with lemon wedges and drawn butter.

EASY BAKED STUFFED LOBSTER TAILS

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.

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.

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

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.

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 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 RECIPE - (4.6/5)

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.

SPECIAL OCCASION BAKED STUFFED LOBSTER

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.