Stuffed Lobster
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
6
- For Seafood Stuffing
- 1 cup butter
- 3 shallots (finely chopped)
- 6 ribs Celery (diced)
- ½ cup fresh parsley (finely chopped)
- ½ tsp thyme
- 3 cloves garlic cloves (minced)
- 1 pinch Sea salt
- freshly ground Black pepper (to taste)
- 1 ½ cups shrimp (rinsed and peeled)
- 1 ½ cups Crabmeat (picked over)
- 1 ½ cups bay scallop
- 8 cups Ritz crackers
- 1 cup dry sherry
- 6 lobsters
- 2 fresh lemons (cut into wedges for garnish)
- 1 cup butter (melted)
Preparation steps
1.
For Seafood Stuffing:
2.
Melt butter in skillet over medium heat. Saute shallots and celery until soft and translucent. Add herbs, seasoning and seafood; cook until seafood is just cooked, about 8 to 10 minutes.
3.
Add the Ritz crackers and mix completely, add the sherry last, gently stirring to combine.
4.
For the Maine Lobster:
5.
Preheat oven to 450º F.
6.
Place live lobster on back; using a sharp, pointed knife split lobster lengthwise from head to tail. Discard the small, tough sac near the eyes, intestinal vein in tail, stomach, any coral and tomalley (greenish liver). Twist off claws and set aside.
7.
Divide the stuffing evenly between the lobsters, generously filling the cavity and mounding stuffing over the split tail. Place the lobsters on baking sheets, stuffing side up and bake for 15 to 20 minutes, or until the stuffing is crisp and golden.
8.
Meanwhile, bring a pot of water to a boil; place detached claws in water and boil for about 8 minutes. Serve cooked claws with baked stuffed lobster. Garnish with lemon wedges and melted butter. Enjoy.
