VENUS DE MILO BAKED STUFFED LOBSTER
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This is one of the recipes that makes them famous. NOTE: See my instructions on "how to broil a lobster" and prepare for stuffing in my Misc. Cookbook.
Provided by quotFoodThe Way To
Categories Lobster
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the lobsters for broiling and set aside.
- After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
- Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
- In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
- Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
- Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
- Next, divide the seafood into equal parts and fill the lobster body.
- Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
- Pre-heat the oven to 375 degrees F.
- Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
- Serve at once with lemon wedges and drawn butter.
Nutrition Facts : Calories 1467.1, Fat 70.7, SaturatedFat 40.7, Cholesterol 1138.4, Sodium 3476, Carbohydrate 5.2, Sugar 0.1, Protein 193.7
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