Baked Stuffed Lobster Recipes

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BAKED STUFFED LOBSTER NEW ENGLAND STYLE



Baked Stuffed Lobster New England Style image

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

8 tablespoons unsalted butter
3 tablespoons butter, melted (for brushing)
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped
2 sprigs Italian parsley, leaves picked and coarsely chopped
4 ounces cooked crabmeat or 4 ounces lobster meat, cut into 1/2-inch dice
kosher salt or sea salt
freshly ground black pepper
2 hard shell select lobsters (1 1/2 to 2 1/2 pounds each)
3 ounces oyster crackers or 3 ounces dried cornbread, crumbled

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.

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



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.

BAKED STUFFED LOBSTER



BAKED STUFFED LOBSTER image

Categories     Shellfish     Bake

Yield 2 servings

Number Of Ingredients 11

1 lb lobster pepared
2 oz clarified butter
6 bay scallops
6 bay shrimp
1/2 tsp kosher salt
1/4 C heavy cream
2 T parmesan grated
2 tsp freshly chopped tarragon
2 tsp freshly chopped parsley
1/4 C panko bread crumbs
2 T butter

Steps:

  • warm clarified butter oveer medium heat. Add the sscallops and shrimp and cook for 2 minutes. Season with salt and add heavy cream. Simmer for 2 minutes and add cheese. Remove from heat to cool. Fold in lobster claws, knuckles, fresh herbs and refrigerate until ready to use (up to 1 day in advance). Place stuffing into lobster (this will fill cavity and cover the tail.) Preheat oven to 400F Melt butter in microwave. Combine melted butter and bread crumbs and top stuffing with bread crumbs. Bake until bread crumbs are golden 7-10 minutes

BAKED STUFFED LOBSTER AND SHRIMP



Baked Stuffed Lobster and Shrimp image

Great recipe.

Provided by Robert Dutra

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h13m

Yield 4

Number Of Ingredients 11

2 sleeves buttery round crackers, crushed (such as Ritz®)
1 teaspoon dried sweet basil
½ teaspoon dried oregano
½ teaspoon dried tarragon
½ cup butter
¼ pound shrimp, peeled and deveined, divided
2 ounces scallops, diced
1 (8 ounce) bottle clam juice
1 (6.5 ounce) can diced clams
1 ½ pounds lobsters
1 lemon

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.

Nutrition Facts : Calories 547.2 calories, Carbohydrate 21.9 g, Cholesterol 254.3 mg, Fat 29.4 g, Fiber 1.4 g, Protein 49.4 g, SaturatedFat 16.3 g, Sodium 1063.5 mg, Sugar 1.4 g

GRANDMA'S STUFFED LOBSTER



Grandma's Stuffed Lobster image

This is my grandmother's recipe for stuffed coldwater lobster. It is far and away my favorite meal, and if you feel like splurging you will not be disappointed. Also, this same stuffing is excellent for fish. Serve with more melted butter for dipping.

Provided by Trey9123

Categories     Seafood     Shellfish     Lobster

Time 56m

Yield 2

Number Of Ingredients 6

½ cup butter, or as needed
½ pound bay scallops
2 cups ground butter round crackers (such as Ritz®)
1 cup graham cracker crumbs
1 teaspoon poultry seasoning
2 medium (1 1/2 pound) live cold-water lobsters

Steps:

  • Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.
  • Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.
  • Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.
  • Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.
  • Bake under the broiler until stuffing has browned, about 5 minutes.

Nutrition Facts : Calories 1544.2 calories, Carbohydrate 86.1 g, Cholesterol 614.5 mg, Fat 66.9 g, Fiber 1.2 g, Protein 145 g, SaturatedFat 34.5 g, Sodium 3320.1 mg, Sugar 17.2 g

BAKED LOBSTERS WITH A TARRAGON STUFFING



Baked Lobsters With a Tarragon Stuffing image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 1 1/2-pound live lobsters
3 tablespoons butter at room temperature
1/2 cup finely chopped celery
1/2 cup finely chopped green onions or scallions
1/2 teaspoon finely minced garlic
1/2 teaspoon dried thyme
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons fine, fresh bread crumbs
1 tablespoon finely chopped fresh tarragon
2 tablespoons finely chopped parsley
1 tablespoon corn, peanut or vegetable oil
Basil-butter sauce (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body. Hack away the claws and reserve them. Cut the lobsters in half lengthwise, head to tail. Remove and discard the tough sac inside the body near the eyes. Remove and discard the dark vein (the intestinal tract) from the tail section. Remove and reserve the soft coral and tomalley from each lobster. Place these in a bowl.
  • Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic. Sprinkle with thyme, salt and pepper. Cook, stirring, about 1 minute. Let cool.
  • To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper. Beat well to blend. Add the celery and green-onion mixture and blend.
  • Arrange lobster halves, shell side down, on a baking sheet. Scatter the claws around the halves.
  • Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half. Do not cover the tail meat with the mixture. Sprinkle the tail meat with salt and pepper. Brush the tail meat with oil.
  • Place in the oven, and bake 20 minutes. Serve with basil-butter sauce on the side.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 6 grams, Sodium 1528 milligrams, Sugar 1 gram, TransFat 0 grams

MAINE BAKED STUFFED LOBSTER



Maine Baked Stuffed Lobster image

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

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 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.

Nutrition Facts : Calories 779.8, Fat 54.8, SaturatedFat 32, Cholesterol 551.8, Sodium 2338.5, Carbohydrate 1.4, Sugar 0.5, Protein 68

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2022-07-17 Stuffed Lobster with Creamy Shrimp, Scallops and Crab Meat Poor Man's Gourmet Kitchen. cream, garlic cloves, paprika, salt, mustard, bacon, biscuits and 14 more. Stuffed Lobster, Stuffed Shrimp and Stuffed Mushrooms for the Holidays! A Culinary Journey with Chef Dennis. Hellman's Mayonnaise, sugar, large egg, lemon juice, shrimp, lobster tails ...
From yummly.com


BAKED STUFFED LOBSTER TAILS – LUKE'S LOBSTER
Directions. Melt butter in a small skillet over medium heat. Add in parsley and crushed garlic, saute for 30 seconds, and remove from heat. Add in breadcrumbs, salt, and pepper, mix to blend, and set aside. Heat oven to 450. Using sharp kitchen shears cut the shell of the lobster tails all the way down to the flippers.
From lukeslobster.com


RECIPE CRAB RANGOON LOBSTER RED STUFFED SHRIMP
2022-07-27 Voov Meeting For Windows Red Lobster's Crab Stuffed Mushrooms With Fresh Mushrooms, Celery, Onion, Red Bell Pepper, Meat, Oyster Crackers SHRIMP LINGUINE Red Lobster Restaurant Copycat Recipe 1⁄3 cup extra virgin olive oil 3 garlic cloves 1 How to Make Baked Crab Rangoon with Cream Cheese - Easy!. you'll surely like this new recipe Pack …
From kbp.certificazioni.campania.it


LOBSTER RECIPES ARCHIVES | BD OUTDOORS | BLOODYDECKS
Lobster Recipes Articles. Southern California. Backyard Adventures Lobster Recipes Seafood Recipes. Catch & Cook Catalina Spiny Lobster. Jordan Jennings • Posted on Aug 30, 2021 at 12:23 PM. Lobster Recipes Seafood Recipes. Baked Stuffed Lobster Recipe. chef-steve-black • Posted on Oct 24, 2020 at 5:39 AM. Southern California. How To Fish Lobster Recipes …
From bdoutdoors.com


BAKED STUFFED LOBSTER RECIPE WITH SHRIMP & SCALLOPS
2018-12-04 Baked Stuffed Lobster Recipe with Shrimp & Scallops Make this baked stuffed lobster recipe go overboard with fresh scallops and shrimp for a seafood dinner to remember. Old Bay Seasoning makes the stuffing. Serves 2 Ingredients: Live lobster: (2) 1 ¼ to 1 ½ lbs. (optionally try raw Maine lobster tails) Stuffing Ingredients: Cubed White Bread: […]
From everybodylovesitalian.com


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