Best Perros Style Stuffed Lobster Recipes

BAKED STUFFED LOBSTER

Baked Stuffed Lobster image

Provided by Food Network

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

Ingredients

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.

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

Ingredients

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.