Best Red Lobster Roasted Maine Lobster With Crabmeat Stuffing Recipes

RED LOBSTER ROASTED MAINE LOBSTER WITH CRABMEAT STUFFING

Steps:

• Blend all ingredients except crab.
• Fold in crabmeat, refrigerate.
• Lobster.
• Split lobsters lengthwise with a large knife, remove stomach sac.
• Place equal portions of crab stuffing in each head.
• Crack claws with the blunt side of knife.
• Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.
• Bake in a 400°F oven for 15 minutes.
• Serve with melted butter and lemon wedges.
• Chef's Tip:.
• To clean crabmeat of shell pieces and cartilage, spread chilled crab over a cookie sheet and place under a red-hot broiler on top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time.

BAKED STUFFED LOBSTER NEW ENGLAND STYLE

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.

H L'S PURE MAINE LOBSTER STEW

Steps:

• Cut lobster tail, knuckle and claw meat into pieces. Do not mince or chop finely.
• Melt butter in a deep skillet or heavy sauce pan and add lobster, sauté 2 minutes on low heat. This will give a bit of pink color.
• Add half&half and bring up to slight hot bubble.
• Simmer on low heat 15 minutes stirring occasionally and serve hot.
• I like a bit of crusty french bread toasted with this. Personally I avoid a salad or have salad after as I don't want dressing and things getting in the way of the flavor.
• I used to use light cream for this and changed years ago to half and half. This is going to be high calorie either way though you will not eat it daily so don't worry! :).
• Cooking time does not include boiling the lobster and you want to boil it until just done with no flavorings in the water at all.
• You will get 4 meal portions or 6 first course servings. It will, however, be calculated based on 4 servings.

CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)

Steps:

• Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.

MAINE BAKED STUFFED LOBSTER

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.