Baked Stuffed Lobster
When you don’t want the hassle of a Clam Bake, but absolutely gotta have some seafood. Mounded with moist, buttery stuffing and chock full of enough seafood to make a whale jealous… You might not even need the drawn butter!
- 10 Tbsp Unsalted butter (1 stick + 2 Tbsp)
- 1 ea Large Shallot
- 2 sprigs Flat-Leaf parsley, leaves picked finely chopped
- 4 ea Raw, Peeled Maine shrimp, tails removed and split
- 6 oz Raw scallops, chains removed 20/30 size
- 2/3 Cup Dry Sherry
- 1 Tbsp Italian parsley, leaves picked and coarsely chopped
- 2 Cups Ritz Cracker Crumb, ground
- TT Kosher salt or sea salt
- TT Freshly ground black pepper
- 2 Hard shell select lobsters (1 to 1 1/4 pounds each), live, preferably female
- 2 8″ Bamboo Skewers
- Lemon and Drawn Butter as needed
Adapted from stonehurstmanor.com
Preheat the oven to 425 degrees F. Wrap a rimmed baking sheet in heavy aluminum foil.
Melt butter in a large skillet over medium heat, add diced shallot and sweat about 5 minutes.
With a heavy knife, split live lobsters through their underside, by piercing their head and driving the knife through their body to the tail.
Carefully crack open lobster over a bowl, reserve all liquids, tomalley(light green) and roe (dark green) Place onto foil wrapped baking sheet.
Remove the brain, and carefully skewer the lobster through the tail towards the inner cavity.
Add shrimp & scallops to the butter and season lightly with salt & pepper. Stir for 1 minute.
As soon as shrimp begins to turn pink from grey, add all reserved liquid and solids from lobster.
Using a spoon or spatula, stir seafood mixture, specifically crushing the dark green roe, which will turn a brilliant red. Continue to stir mixture about 2 minutes, till seafood is just about cooked.
Turn your heat to high, remove pan from stove and add sherry….return to flame, heat and set on fire, to burn off excess alcohol.
After flame goes out, add chopped parsley and simmer for 30 seconds, to slightly reduce the liquid in the pan.
Turn off heat and add ground Ritz crumb till mixture tightens…depending on size of lobsters, may not use all of the crumb, or may need a little more. Stuffing should be fairly firm.
Carefully divide stuffing between both lobsters, primarily filling cavity, but also covering the tail meat towards the tail.
Bake 12 -15 minutes for a 1 pound lobster 15-17 minutes for a 1 1/4 pound lobster.
Bake until the lobster is cooked through and the stuffing is crisp and golden. Lobster shell will be completely red in color, peek at back of lobster (on bottom of tray), traditionally the last part of the lobster to turn red in this recipe. If it is still dark or green back a little longer.