BAKED LOBSTER
This is exactly like the lobster my mother used to make for church socials and other events back in Massachusetts where I'm from. She would split open those tails and gently remove the meat without even chipping the finish on her nails! This is melt-in-your-mouth good.
Provided by Heather Remaly
Categories Seafood
Number Of Ingredients 7
Steps:
- 1. Heat oven to 375.
- 2. Remove any tomalley (green liver) from lobsters; mash it and reserve. (Lobsters should be 1 1/4 to 1 1/2 pounds, split with cracked claws.)
- 3. Place lobsters, split side up, in large, flat baking pan.
- 4. In bowl, combine crumbs, 1/4 cup of the melted butter, worcestershire and wine.
- 5. Lightly spoon mixture into lobster cavities.
- 6. Sprinkle exposed meat of lobster with melted butter.
- 7. Bake uncovered, 35 to 40 minutes.
- 8. Sprinkle with paprika and parsley.
- 9. Serve with additional melted butter.
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