BAKED STUFFED LOBSTER
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.
BAKED STUFFED LOBSTER TAILS
Make and share this Baked Stuffed Lobster Tails recipe from Food.com.
Provided by Alan Leonetti
Categories Lobster
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
- To make stuffing, tear bread into small pieces.
- Chop parsley.
- Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside.
- Heat oven to 450°F.
- Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style.
- Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
- Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
- Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
- For Clarified Butter:.
- Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
- Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.
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
CRAB-STUFFED LOBSTER TAIL
Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.
Provided by Lotus
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
- Brush each portion of tail meat with 1 teaspoon melted butter.
- Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
- Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
- Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g
BAKED STUFFED LOBSTER AND SHRIMP
Great recipe.
Provided by Robert Dutra
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h13m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.
- Insert a knife about 3/4 of the way through the back of 1 shrimp; split nearly all the way down the center of the body. Open shrimp like a book. Repeat with 1/2 the shrimp.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add remaining shrimp and scallops; cook until nearly opaque and lightly browned, 3 to 4 minutes. Dice and add to the cracker mixture. Add clam juice and diced clams. Mix stuffing well.
- Split lobsters all the way down the middle; clean the insides. Lay flat on a baking pan. Fill with the stuffing. Use remaining stuffing to stuff the butterflied shrimp. Squeeze lemon juice over the lobsters and shrimp.
- Bake in the preheated oven until lobster and shrimp meat is opaque, 35 to 40 minutes.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 21.9 g, Cholesterol 254.3 mg, Fat 29.4 g, Fiber 1.4 g, Protein 49.4 g, SaturatedFat 16.3 g, Sodium 1063.5 mg, Sugar 1.4 g
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.
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LOBSTER STUFFED BAKED POTATOES - FOOD GYPSY
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- Wash and wrap potatoes in tinfoil, place in pre-heated 350⁰F (175⁰C) oven for 45 minutes to an hour to bake. Test to ensure potatoes are cooked through and tender with a sharp pairing knife or skewer.
- While potatoes bake prepare the lobster meat, cracking and cutting as needed, leaving it chunky and bite sized. Chop onions, grate cheese and mince garlic. Reserve chilled until needed. As potatoes near finishing time add cream and butter to small sauce pan and melt to combine, do not boil. Reserve warm.
- Once potatoes are cooked remove them from the oven, and do not allow them to cool! use a hand-towel or oven mitt and work quickly, first removing the tinfoil then finding the best ‘flat side’ that will allow the potato to sit upright. Cut off the ‘lid’ of the potato, at about the one-third mark, horizontally. Scoop out hot potatoes flesh with a spoon and place in a waiting bowl, leaving about a half inch of fresh with the jacket, being careful not to damage the skin. Discard the top, place remaining potatoes on a baking sheet sprayed with non-stick spray. Discard one shell, you start with five, you end with four, heaping potatoes.
BAKED STUFFED LOBSTER - COOKSTR.COM
From cookstr.com
- In a large sauté pan, melt the butter. Add the shallots and cook over medium heat, stirring, until beginning to soften. Add the garlic and cook for 1 minute. Add the sherry and cook for 1 minute. Remove from the heat and add the crabmeat, cracker crumbs, and parsley. Season to taste with salt and pepper. (You may not need salt because the cracker crumbs can be salty.) Cool the stuffing completely.
- Place the lobsters on a cutting board and use a large knife to split them in half. Remove the sand sac from the head and the black intestinal vein. Take off the claw bands and, if the lobsters are hard-shells, crack the claws in a couple of places with a hammer so the heat will penetrate. Place the lobsters, cut sides up, on two rimmed baking sheets and sprinkle the stuffing mixture over the tail and bodies of the lobsters. Drizzle with melted butter.
EASY STUFFFED LOBSTER TAILS | A FARMGIRLS KITCHEN
From afarmgirlskitchen.com
- Bring a large pot of salted water to a boil. Cook the live lobsters for 5 minutes. Then, remove from the hot water and plunge into ice water to stop the cooking process.
- Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Use kitchen sheers or a sharp knife to cut off the tails.
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BAKED STUFFED LOBSTER WITH SHRIMP - THE WOKS OF LIFE
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- Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
- Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
- Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
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- Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside. Combine the lobster, crackers, and the next 5 ingredients (crackers through Worcestershire sauce) in a large bowl. Divide the lobster mixture evenly among tail shells. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.
- Note: You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.
BAKED STUFFED LOBSTER TAILS - RECIPE HIPPIE
From recipehippie.com
- Start by 'butterflying' the lobster tails. With the hard side of the shell on the table, and starting on the wide end of the tail, cut the belly side of the shell, while also cutting half way through the meat, until just before the end of the tail.
- Using your hands, carefully spread the shell open, and gently pull the tail out, making sure to keep the meat attached to the shell towards the end of the tail. Rest the tail meat on top of the belly of the shell, with the end of the meat still attached to the shell. Carefully, using your fingers and a paper towel, remove the dark vein, if there is one. See notes for further explanation.
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