LOBSTER AND SHELLS
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
LOBSTER STUFFED SHELLS RECIPE - (3.6/5)
Provided by á-1009
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Cook pasta to al dente in large pot of salted boiling water. 2. In large bowl stir together ricotta thru pepper, stir in lobster (watch the amount of stuffing - you want more lobster than sauce. 3. In a sauce pan, over medium low heat, melt butter. Add cream and bring to simmer, stir in parmesan cheese. Season with pepper. 4. Lightly coat baking dish with sauce. Place shells in baking dish and stuff with lobster mix. Spoon remaining sauce over shells. Sprinkle with more cheese. 5. Bake until cheesy and bubbly, 15 - 20 min. Garnish with basil and parsley.
LOBSTER AND SHELLS
Provided by Ina Garten
Time 6h31m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
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.
STUFFED LOBSTER
Provided by Alton Brown
Time 35m
Yield 4 servings
Number Of Ingredients 8
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
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
BAKED STUFFED LOBSTER TAILS
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
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.
LOBSTER SEAFOOD STUFFING
Great for a fancy dinner! This can be baked in lobster body shells with the claw meat and tail meat arranged on the side or served as a side dressing with any seafood.
Provided by Aroostook
Categories < 60 Mins
Time 35m
Yield 6 lobsters
Number Of Ingredients 12
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
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
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 chefs 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.
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- Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
- Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
- Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
- After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.
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- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the shells of the lobster tails down the center with a sharp knife or strong scissors. Gently pull the lobster up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 min. until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite sized pieces. Place in a medium sized bowl.
- Meanwhile, in a medium skillet add the 1 tbsp. butter and saute the onion and red pepper for 1 min. Add the shrimp and continue to saute for about 3-4 min. until just pink and cooked. Add the Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt the 1/4 cup butter and whisk in the flour. Cook for 1 min. while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg and hot sauce. Stir in Parmesan until melted. Set aside.
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