Here is something I’ve always wanted to make but never have. I’m glad I did!
Baked Stuffed Lobster
My daughter and I decided to make these together. We’re both pretty good cooks so I knew they would come out great!
We started with 3 cold water lobsters.
Note: To be as humane as possible, drive a sharp knife down through the head to kill them instantly (I really hate that part!). Don’t kill them until right before cooking them.
We took the smallest of the 3 lobsters and steamed it for about 12-15 minutes until bright red. Let cool enough to be able to handle then remove all the meat from the tail, claws and arms. Discard body.
Next prepare the stuffing. First melt about 2 Tbs of butter in a pan with some minced garlic, around 3 cloves. Once the butter starts to bubble around the garlic add some scallops. We used 10, which were a little on the small side.Cook for just a few minutes and use a spatula to cut into chucks. Cut the steamed lobster meat from earlier into chunks and add to the pan. Next add 1.5 cups crushed Ritz Crackers and 6 Tbs. of melted butter. Then add fresh cut parsley. We didn’t measure but I’d guess 1/8 cup. Use enough to suit your taste and to add a little color to the stuffing. Add some lemon zest (1/4 tsp or so to taste), We also added a little thyme, and fresh ground pepper as well. You can add any seasonings you want. Mix well and remove from heat. You want this to cool down before stuffing the lobster. Do not overcook the scallops or lobster as it will spend time in the over later. The idea is to get it all mixed well. Use more or less crackers and butter to get a moist mixture like below.
When the stuffing is cooled to room temperature, start to prepare the lobsters. Lay the lobster on it’s back and with a sharp knife cut down the middle from just below the head to the end of the tail. Be careful not to cut all the way through the shell on the other side. You just want to crack and spread the lobster open, not end up with 2 halves. Remove all the body cavity stuff and discard. Some people use some of that in stuffed but I don’t. Remove the dark sand track from the tail.
At this point, it’s a good idea to crack the top half of the claws to let heat in while cooking. Crack the top of the shell with a knife so you can’t see the broken shell when presented on the plate. Use a metal or wood skewer and run it from the tail up to the body. Make sure to get it under some meat and skin to hold it in place. It’s a little hard to explain but you just want it to stay in place while cooking. This will stop the tail from curling up as it cooks. Stuff the body cavity and tail with the room temperature stuffing. Don’t pack too tightly in the tail because you want heat to get in to cook the tail meat.
Transfer to a baking pan and bake for about 15-22 minutes at 425 degrees (F).
While the lobsters are baking, saute shrimp in a little butter and garlic to get it to a nice color.
When the lobsters are done baking, remove the skewers, transfer to your plates, add the shrimp to the top of the lobster and serve with melted butter and lemon wedges. 🙂
What you’ll need:
- 3 live cold water lobsters
- 10 Scallops
- 8 Jumbo Shrimp
- 10 Tbs butter
- 2 Cups Ritz Crackers
- 1/8 – 1/4 cup Fresh Parsley
- 3 Cloves of garlic
- 1 Lemon
- Pepper, Thyme and other seasonings to taste
- 2 wood or metal skewers