VENUS DE MILO BAKED STUFFED LOBSTER
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook.
Provided by quotFoodThe Way To
Categories Lobster
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1467.1, Fat 70.7, SaturatedFat 40.7, Cholesterol 1138.4, Sodium 3476, Carbohydrate 5.2, Sugar 0.1, Protein 193.7
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.
VENUS DE MILO SOUP
This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.
Provided by Elizabeth Cornell Chedid
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
- Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 32.5 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 805.2 mg, Sugar 2.6 g
BAKED STUFFED LOBSTER
A real treat! You can use any stuffing you like but I like this simple one the best. Also, you still need to open the claws when serving so don't forget the nutcrackers!
Provided by Aroostook
Categories Lobster
Time 50m
Yield 2 lobster
Number Of Ingredients 8
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.
Nutrition Facts : Calories 496.3, Fat 28.1, SaturatedFat 16.1, Cholesterol 311.5, Sodium 688.9, Carbohydrate 24.3, Fiber 0.8, Sugar 0.3, Protein 35.2
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