BAKED BERMUDA LOBSTER

Baked Bermuda Lobster image

Provided by Food Network

Time 1h5m

Yield Yield: 1 serving

Number Of Ingredients 8

Previous Next

1 Bermuda lobster (4 pounds)
2 ounces clarified butter
3 ounces chopped onion
6 ounces fresh bread crumbs
4 ounces fish stock
2 ounces chopped mixed herbs
Salt and pepper to taste
Melted butter and lemon wedges, for garnish

Steps:

Cut the lobster in 2, lengthways, and clean the head cavity under cold running water. Slightly loosen the tail meat from the shell, season the tail meat and brush with 1 tablespoon clarified butter. In a heavy bottomed frying pan, saute the onions in 1 tablespoon of butter until soft. Add the bread crumbs and cook until golden brown. Pour in some of the fish stock to moisten and add the herbs. Season, to taste. When cooled, fill the lobster head cavity with the stuffing up to where the tail meat starts. Drizzle with remaining butter and bake in a preheated 450 degree oven for 15 to 20 minutes or until the lobster tail feels firm to the touch. Serve with melted butter and fresh lemon.