5 Reviews

This was excellent. I made it with scallops and 1 1/2-1 3/4 lb lobsters for my wife and her friend who was visiting from out-of-town (I made 1 1/2 recipes for 3 lobsters). We really liked the buttery, tarragon-infused stuffing, which can be sauteed and eaten if you have extra, as I did. My wife suggested that a bit of sherry might have been an interesting variation on the stuffing. I'd have to agree - I'd probably bring it to a boil before adding the butter to the pan. One other change: I don't particularly enjoy killing the lobsters with a knife, so I boiled/steamed them for four minutes before splitting and stuffing them.

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StevenHB August 15, 2004

Excellent! I made this for my husband for our anniversary.

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laine hendrickson July 09, 2003

Perfect preparation method...made this for my husband's birthday dinner. I'd bought a huge shallot at the farmer's market so used that for the onion and used garlic instead of tarragon. This would be tough to do with a crowd, but for two-four people, it's the best way to prepare a lobster dinner.

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Seniah August 18, 2011

Lovely Baked Stuffed Lobster Recipe! As mentioned by a previous reviewer the Tarragon infused stuffing is just delightful. For the stuffing I used 6 large raw scallops, 1 can of Crab meat & 400 grams of raw Hollandse Ganarlen (Flavorful Mini-Shimp, a speciality here in the Netherlands). The lobsters I used were about 2 pounds each. I'm a New Englander and this is pretty much how my mother used to make her Baked Stuffed Lobsters, the only diffrence is that she used to get them right off the boat from "Joe" the local fisherman... and I have to purchased them in the store...

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- Carla - December 26, 2009

I found that I liked it better by omitting the tarragon and adding 1/2 tsp. minced garlic and adding 1 tbsp. sherry to the stuffing mix.

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57JFish December 19, 2005
Baked Stuffed Lobster New England Style