Best Baked Stuffed Lobster New England Style Recipes

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BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

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



Stuffed Lobster image

Provided by Alton Brown

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-pound) lobsters
Fresh herbs: parsley, rosemary, thyme
4 tablespoons of butter
1/2 onion, diced
1 teaspoon lemon zest
2 tablespoons sliced scallions
2 handfuls crumbled buttery crackers
Extra-virgin olive oil, for brushing and drizzling

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

EASY AND ELEGANT BAKED STUFFED LOBSTER



Easy and Elegant Baked Stuffed Lobster image

You don't need to go to a restaurant to enjoy stuffed lobster. This easy recipe bakes a flavorful cracker crumb stuffing in a split lobster.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 42m

Yield 2

Number Of Ingredients 10

1 (1 1/4- to 1 1/2-pounds) lobster , live
1 cup cracker crumbs (buttery crackers such as Ritz or Club, crushed)
2 tablespoons butter, melted
2 tablespoons minced celery
2 tablespoons minced sweet onion
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
Dash of salt, or to taste
Dash of sweet Hungarian paprika

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • To instantly kill the lobster , place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)
  • Flip the lobster over on its back. Using a sharp knife or kitchen shears , cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.
  • Remove and reserve the tomalley (yellowish-green colored liver).
  • Remove the stomach and intestines, being careful not to rupture them, and discard.
  • Rinse the lobster cavity and set aside.
  • In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.
  • Add the tomalley from the lobster and mix gently.
  • Pack the cracker mixture into the lobster's body cavity.
  • Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.
  • Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.

Nutrition Facts : Calories 797 kcal, Carbohydrate 36 g, Cholesterol 341 mg, Fiber 1 g, Protein 94 g, SaturatedFat 11 g, Sodium 1479 mg, Sugar 4 g, Fat 28 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

BAKED STUFFED LOBSTER NEW ENGLAND STYLE



Baked Stuffed Lobster New England Style image

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

8 tablespoons unsalted butter
3 tablespoons butter, melted (for brushing)
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped
2 sprigs Italian parsley, leaves picked and coarsely chopped
4 ounces cooked crabmeat or 4 ounces lobster meat, cut into 1/2-inch dice
kosher salt or sea salt
freshly ground black pepper
2 hard shell select lobsters (1 1/2 to 2 1/2 pounds each)
3 ounces oyster crackers or 3 ounces dried cornbread, crumbled

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 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 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



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Yield 2 lobsters

Number Of Ingredients 9

8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing
1 medium onion (5 to 6 ounces), finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)
4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice
Kosher or sea salt
Freshly ground black pepper
2 live 1 1/2 to 2 1/2-pound hard shell select lobsters
3 ounces common crackers, oyster crackers, or dried corn bread, crumble

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.

CRAB-STUFFED LOBSTER TAIL



Crab-Stuffed Lobster Tail image

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

2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

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

MAINE BAKED STUFFED LOBSTER



Maine Baked Stuffed Lobster image

Make and share this Maine Baked Stuffed Lobster recipe from Food.com.

Provided by Maine-iac

Categories     Lobster

Time 35m

Yield 1 serving(s)

Number Of Ingredients 6

1 live 1 1/2 lb lobster
1/2 cup Ritz cracker, crushed
1/4 cup butter, melted
1 egg, beaten
1 tablespoon parmesan cheese
6 ounces crabmeat

Steps:

  • Preheat oven to 450 degrees.
  • Split live lobster with a sharp pointed knofe from head to tail.
  • Open flat and remove intestinal vein, stomach, and tomalley.
  • If desired, save tomalley to add to stuffing.
  • Crack claws, remove meat, and cut into pieces.
  • Moisten Ritz crumbs with butter and egg.
  • Add Parmesan cheese, tomalley if desired, and crabmeat.
  • Spread stuffing mixture into lobster cavity and tail.
  • Place on baking sheet and place in oven for 20 minutes.

Nutrition Facts : Calories 779.8, Fat 54.8, SaturatedFat 32, Cholesterol 551.8, Sodium 2338.5, Carbohydrate 1.4, Sugar 0.5, Protein 68

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