Bakedstuffedlobsterfortwo Recipes

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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.

STUFFED LOBSTER FOR TWO



Stuffed Lobster for Two image

My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!

Provided by jsgrl

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 2

Number Of Ingredients 7

1 (1 1/2) pound fresh lobster
1 cup soft bread crumbs
½ cup butter, softened
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil

Steps:

  • Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
  • Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
  • Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Nutrition Facts : Calories 817.6 calories, Carbohydrate 13.9 g, Cholesterol 445.5 mg, Fat 54.5 g, Fiber 0.7 g, Protein 66.5 g, SaturatedFat 30.6 g, Sodium 2651.5 mg, Sugar 1 g

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

CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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 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.

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 FOR TWO



Baked Stuffed Lobster For Two image

I used to get this at Karl's Chop House in Detroit. It cost a bundle. So I learned to make my own. And you can too! It's easy. Makes a great romantic dinner. Soooooo goooood!!!!!!

Provided by MizzNezz

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

1 (2 lb) lobsters, boiled for 10 min
1 cup soft breadcrumbs (2 slices)
1/4 lb butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tarragon
2 teaspoons vegetable oil

Steps:

  • Preheat oven to 450F degrees.
  • When lobster is cool enough to handle, split in half lengthwise.
  • Remove dark strip if present.
  • Remove the coral and liver to a medium bowl.
  • To coral, add bread crumbs and butter, salt, pepper and taragon.
  • Put mixture in cavaties of lobster, drizzle with vegetable oil.
  • Bake for 25 minutes or until browned.

Nutrition Facts : Calories 919.1, Fat 55.4, SaturatedFat 30.7, Cholesterol 553.3, Sodium 2987.5, Carbohydrate 14.5, Fiber 0.8, Sugar 1, Protein 87.8

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2021-12-23 Time to prep the steaks! Drizzle them with olive oil and season with salt and pepper. Heat oil in a cast iron skillet. Sear the steaks for about 1-2 minutes per side. Bake the steaks in the skillet for about 4-8 minutes. Bake the lobsters for about 6-8 minutes. Let the steaks rest for 5 minutes before serving.
From thecookierookie.com


BAKED STUFFED LOBSTER FOR TWO RECIPE ~ MENUIVA.COM
Directions: How to Make Baked Stuffed Lobster For Two. Preheat oven to 450F degrees. When lobster is cool enough to handle, split in half lengthwise.
From menuiva.com


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