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
SEAFOOD STUFFING
For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and nest time she wanted just the stuffing for her meal! -Marcy Thrall Haddam Neck, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.
Nutrition Facts :
LOBSTER SEAFOOD STUFFING
Great for a fancy dinner! This can be baked in lobster body shells with the claw meat and tail meat arranged on the side or served as a side dressing with any seafood.
Provided by Aroostook
Categories < 60 Mins
Time 35m
Yield 6 lobsters
Number Of Ingredients 12
Steps:
- Sauté the celery and onion in the butter until tender.
- Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
- Add the crushed crackers and mix well.
- Add the sherry and continue to cook for another 2 minutes.
- This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F
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.
LOBSTER AND SHELLS
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
FLOUNDER WITH SHRIMP STUFFING
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)
Provided by vanderwiel72000
Number Of Ingredients 8
Steps:
- Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.
BAKED STUFFED LOBSTER NEW ENGLAND STYLE
Make and share this Baked Stuffed Lobster New England Style recipe from Food.com.
Provided by Steve P.
Categories Lobster
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- 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 of chefs 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 1 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 stuffing is crisp and golden.
- Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
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
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