Baked Maine Stuffed Lobster

Recipe by Mimi in Maine
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, grind the crackers into crumbs.
  • Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
  • Add the Parmesan cheese; mix well.
  • Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
  • Remove from pan and toss lightly with cracker crumbs.
  • Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
  • Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
  • Rinse with cold water.
  • Use your finger to press the body open to expose the meat (which also should have been split with the knife).
  • Fill the cavity of each lobster with the stuffing.
  • Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
  • Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.
  • Bake at 375 degrees for 15-20 minutes.
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