STUFFED LOBSTER FOR TWO
Steps:
- Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
- Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
- Bake in the preheated oven until the stuffing is browned, about 20 minutes.
Nutrition Facts : Calories 817.6 calories, Carbohydrate 13.9 g, Cholesterol 445.5 mg, Fat 54.5 g, Fiber 0.7 g, Protein 66.5 g, SaturatedFat 30.6 g, Sodium 2651.5 mg, Sugar 1 g
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.
STUFFED LOBSTER
Provided by Alton Brown
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Place lobsters in pan and chill in freezer for 15 to 20 minutes.
- Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
- Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
- Move claws to pan and roast for 4 minutes.
- Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
- Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
- Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
- *Smooth river rocks are available from your local landscape company
E-Z LOBSTER STUFFING FOR TWO
Make and share this E-Z Lobster Stuffing for Two recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 40m
Yield 2 lobster, 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- To prepare lobsters: Parboil lobster for 7 minutes 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), the green tomalley and any red roe that are in the females.
- I keep the tomalley and roe to serve on the side.
- Personal choice.
- Take knife and crack large claws before serving.
Nutrition Facts : Calories 251, Fat 26.2, SaturatedFat 15.8, Cholesterol 169, Sodium 236.7, Carbohydrate 0.3, Sugar 0.2, Protein 4.3
GRILLED STUFFED LOBSTER WITH GINGER BUTTER
This is a slightly tricky recipe because even the slightest overcooking can leave the flesh of the lobster dry and rubbery. A good way to grill it is to halve the lobster, searing it briefly meat side down, then flipping it and continuing to cook with the grill's lid on, in effect roasting it. This technique gives the lobster a wonderful smoky edge yet retains the moisture. A ginger-butter sauce and a stuffing combining seasoned breadcrumbs and the lobster roe add a special touch.
Provided by Bryan Miller
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Kill the lobsters by plunging a large chef's knife into the joint where the head meets the body. Halve the lobsters lengthwise and cut off the claws. Set aside. Discard the sac on each half lobster near the head. Also remove the the long white strip along the meat, which is the intestines. Remove the lobster roe and reserve.
- In a bowl, combine the breadcrumbs, tarragon, 4 tablespoons butter, the lobster roe, salt and pepper. Set aside.
- Brush the meat of the lobsters with vegetable oil and place them, meat side down, over the fire, along with the claws. Cover and cook about 5 minutes.
- Flip the lobsters and the claws and fill the cavities where the roe was with the breadcrumb mixture. Place one tablespoon of butter and the shallots in a saucepan and place over the grill. Cover the grill and continue cooking.
- When the butter in the saucepan is melted, about 2 minutes, add two tablespoons of white wine vinegar and 2 tablespoons grated ginger. When the vinegar has reduced, another 2 minutes, add 2 tablespoons heavy cream and stir well. Bring to a boil, reduce by half, then stir in remaining butter. When all the butter has melted, remove sauce from heat and keep warm.
- Return the cover and cook the lobster about 8 more minutes. Serve each guest a lobster half with sauce over the meat, and a claw.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 15 grams, Sodium 2350 milligrams, Sugar 1 gram, TransFat 1 gram
BAKED STUFFED LOBSTER FOR TWO
I used to get this at Karl's Chop House in Detroit. It cost a bundle. So I learned to make my own. And you can too! It's easy. Makes a great romantic dinner. Soooooo goooood!!!!!!
Provided by MizzNezz
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450F degrees.
- When lobster is cool enough to handle, split in half lengthwise.
- Remove dark strip if present.
- Remove the coral and liver to a medium bowl.
- To coral, add bread crumbs and butter, salt, pepper and taragon.
- Put mixture in cavaties of lobster, drizzle with vegetable oil.
- Bake for 25 minutes or until browned.
Nutrition Facts : Calories 919.1, Fat 55.4, SaturatedFat 30.7, Cholesterol 553.3, Sodium 2987.5, Carbohydrate 14.5, Fiber 0.8, Sugar 1, Protein 87.8
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