Stuffed Lobster

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings

Ingredients
Directions

Preheat oven to 450 degrees F.

Place lobsters in pan and chill in freezer for 15 to 20 minutes.

Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.

Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.

Move claws to pan and roast for 4 minutes.

Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.

Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.

Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.

*Smooth river rocks are available from your local landscape company


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4.7 49
This was my first attempt at cooking and breaking down live lobsters so it took me a bit longer than the recipe said, but boy was it worth it! I made this for Christmas Eve and it will become a tradition. For the stuffing, I added diced celery, garlic and a splash of sherry to the onions as they sauteed, then proceeded with the recipe as written. That stuffing is worth the price of admission all by itself. Absolutely superb. I will use it in all my stuffed seafood dishes from now on. Also, I recommend watching the video of this episode (I found it on the Cooking Channel web site) because there is some helpful information there, especially the part about putting the lobster halves on a homemade crumpled foil "pan" to keep them steady. This dish may feel like a major splurge, but I ended up with four beautiful stuffed lobster halves for only $33, so it's not such a big deal after all. Make it, and you and your guests will be very happy indeed. item not reviewed by moderator and published
It took me a bit longer than 35 minutes to do this but, it was my first time cooking anything like this. The lobster was succulent and tender and the stuffing was fluffy and sweet. I will definitely be making this again for my family. Alton you da man! item not reviewed by moderator and published
This was a great way to use up all the lobster leg meat! I always feel bad throwing it out. This technique of using a rolling pin is terrific. It takes some time, but who knew their was so much meat in the lobster legs??? The stuffing is yummy - extremely buttery so...- but yummy delicious. item not reviewed by moderator and published
Thank you for offering us "scaredy cats" a more humane way to prepare this dish in our kitchens. It's a bit more work than boiled lobsters. But it's such a treat! 'Loved that butter is kept to a minimum and EVOO used to serve. Even though we baked our 1 1/2 lb lobsters the full 14 minutes, the claws needed a bit more time. Next time, we'll bake them a minute longer, But we couldn't get over how much more tender lobster meat was - especially the tail meat using this method. Thanks, Alton! item not reviewed by moderator and published
LOVED this recipe! I followed the directions to the 'T' and it came out perfect! I cannot wait to do it again. My lobsters were a gift from lobster gram and I found a place nearby that sells live lobbies for a fraction of what you would pay for in a restaurant. I think my girlfriend will want me to do this on a regular basis but I would have no problem doing it. Served with a nice filet mignon with cracked pepper and sauteed shrooms and a shrimp cocktail to kick it off! Alton, you are a genius and a hero of mine! item not reviewed by moderator and published
Usually we steam and the tail gets tough. This lobster came out tasty and tender. Added the tomalleys and used crushed dry french bread and a bit more butter to the stuffing. item not reviewed by moderator and published
I saw this on Good Eats and knew this was a recipe that I had to try. I finally got to do it and it was absolutely awesome. I would change things slightly next time around and that is that I would make the lobster stuffing prior to putting the claws in the oven. Four minutes goes by fast and before I had the stuffing done and the lobsters stuffed, the timer was going off. That is just a technical item that I would adjust due to my cooking capabilities. Outside of that, it was just as Mr. Brown had described on Good Eats and the recipe was very easy to follow. I served this with 3 sauted scallops in addition to the stuffed lobster for a complete seafood meal. item not reviewed by moderator and published
Amazing item not reviewed by moderator and published
Excellent dish!!! So much Flavor you nailed it again Alton. We did brush the tail and claws with melted butter. Great flavor!!! Carole, Indianapolis, IN item not reviewed by moderator and published
Last year my husband and I started a tradition of lobster for Christmas dinner, but the recipe we selected was not the greatest. This year, he saw Alton's episode on lobster and that is what we made. It sounds complicated, but it really is not. Instead of river rocks, we just used a large stock pot with pasta strainer inserted to hold the lobstaer off the bottom. The trick for using a rolling pin really worked well. We added a nice salad and corn souffle to round of the meal. We will definately make this again. item not reviewed by moderator and published
I am a HUGE fan of eating a whole lobster! When my mom told me she was going to be making this way I had a lot of reservations about it. The whole lobster was perfectly cooked! Ever since them my mom and myself has made lobster this way. This recipe is also great for people who have never cooked this delicate crustation! Thanks Alton item not reviewed by moderator and published
As a change from simple steaming, this was a very good recipe. The stuffing was a bonus. The tip on starting the claws in the oven for 5 minutes before adding the body was an especially good tip. I did skip the channel locks and provided our guests with mallets for a do it yourself feel. John from Bangor, Maine item not reviewed by moderator and published
You seriously must chill. Relax, there is no ONE WAY to wrangle a lobster and he was helping out newbies with this one. Are you sure you aren't in Cape FEAR, because the way you are flipping out is just a wee bit scary. item not reviewed by moderator and published
WRONG, WRONG, WRONG, WRONG,WRONG.........RIGHT ABOUT THE ONLY THING THAT WAS RIGHT WAS THE "R" CRACKERS. NEVER IN 40 YEARS HAVE I USED CHANNEL LOCK PLIERS. ONIONS IN THE STUFFING????????? CUT THE CLAW OFF???????????? YOU NEED A REAL NATIVE TO SPLAIN' THE CORRECT WAY, (THERE IS ONLY 1 CORRECT WAY), TO SERVE A "CHICK" LOBSTER. AND, IF YOU HAVE TIME, YOU CAN LEARN HOW TO SERVE AN 8-12 LB. LOBSTER. ALTON, YOU HAVE MY E-MAIL....... STEVE CAPE COD/MARTHA' VINEYARD item not reviewed by moderator and published
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A little bit of effort, but worth it. The ladies loved the stuffing. [And the guys devoured the lobster] item not reviewed by moderator and published
Good eats, great taste, and good for any budget. item not reviewed by moderator and published
This is the first time I've ever made lobster. It was FANTASTIC! It took me about an hour to prepare though - but that's probably b/c it was my 1st time handling lobster. My husband went crazy for this recipe. Next time I'll probably just buy lobster tails instead of whole lobsters. item not reviewed by moderator and published
The baked lobster was a bit time consuming to make (of course, compared to simple steaming) but it was a very tasty and different way to cook sea bugs. As a Maine girl, I know lobsters and this was a great recipe. The stuffing was great, and I added a bit of chopped celery. item not reviewed by moderator and published
very good recipe and easy to prepare, Alton Brown has a very unique way of allowing anyone to understand his technique to good cooking . item not reviewed by moderator and published
Enjoy different Lobster receipts. This is a great receipt!!!! item not reviewed by moderator and published
But not great. As a 59 year old native New Englander, I was happy to see that Alton used Ritz crackers, which are classic. But I would never cut my lobster up like that before baking, as it would tend to dry out. And we wouldn't mess around with those little legs. I'd just clean the guts, add 3 or 4 sauted sea scallops to the cavity, then top with the stuffing. Yum item not reviewed by moderator and published
This is a divine recipe. The flavor of the stuffing was particularly good, allowing the lobster juice to be absorbed without adding a heavy cream like other stuffed lobster recipes. Preparation is a bit time-consuming, but not difficult. The trick to remove leg meat w/ a rolling pin always impresses guests. The dish can be easily dressed up (I like lemon crowns w/ paprika, corn, bed of kale, etc.) and is a *very* nice dinner for 2. However, making more than 4 is difficult without a big kitchen and multiple ovens. item not reviewed by moderator and published
yummmmm!!! item not reviewed by moderator and published
Overall, this is a good, easy recipe (I wonder why Emeril's stuffed lobster is rated "expert"??? It's essentially the same recipe!) Anyway, the claws and tails coming out of the oven simultaneously perfectly done -- the stuffing is surprisingly good given the simplicity of the ingredients. I'd used the rolling pin technique years before AB demo'd it on FN, but good for him for offering this nifty tip to his audience. I'd definiately make this again. item not reviewed by moderator and published
This was easy and really good. I did a couple of things differently. First, I sucked it up and killed the lobsters by plunging the knife between the eyes (not too bad)I also added some crabmeat to the stuffing. Since the lobster was not partially cooked, I increased the broiling time to 12 minutes and it turned out great. Thanks AB, you rule! item not reviewed by moderator and published
this was the first time I made lobster. It was a fun and easy dish. My 7 and 9 year old loved it too. This is a definiate keeper in our kitchen. item not reviewed by moderator and published
Good Recipe for Lobster Lovers item not reviewed by moderator and published
This was a great recipe for lobster and very easy. I had my lobsters in the freezer for 20 minutes and they were still pretty lively. So that's just a warning if that makes you uncomfortable. You may want to leave them in there closer to 30 minutes. That said this was very tasty. The rolling pin technique worked perfectly. Thanks AB! item not reviewed by moderator and published
My fiance and I made these last year for Valentine's Day after we saw it on TV. They were so amazing we decided to make it our tradition to have these every Valentine's day. The stuffing is superb, and baking these makes the meat have perfect texture. item not reviewed by moderator and published
I modified the recipe to use the claw meat as well as the leg meat in the stuffing FANTASTIC item not reviewed by moderator and published
My husband and I have never cooked lobster at home before. It took us a little longer then the prep time listed, but I am sure with practice we will it down. Try it, you will be surprised how fun and easy it really is! item not reviewed by moderator and published
great recipe. Would make it again for special occaisons. Note: even with a very sharp chef's knife, I could not cut the lobster in half; I suggest kitchen scissors. Guests loved the dish. item not reviewed by moderator and published
Delicous, flavorful, and the lobster was not overcooked. Killing the lobster was very easy. The rolling pin really worked in getting the lobster meat out of the legs. item not reviewed by moderator and published
Thanks to Alton and this recipe I and my wife have enjoyed a dish I only thought was available in upscale restaurants. item not reviewed by moderator and published
This is a great recipe, tastes much better than any lobster I've had at any restaurant (aside from lobster fundue, but that's in it's own league)... just too bad it leaves your house nearly covered in lobster after the steaming, shocking, rolling, cutting and baking. It's worth it though! item not reviewed by moderator and published
I cooked this yesterday for a birthday celebration. It was the first time I have ever cooked lobster. First, with respect to using a rolling pin to get the meal out of the legs: Brilliant. It worked incredibly well and was very effective in getting all of the lobster meat. Second: the stuffing. Guests could not believe I used Ritz/butter crackers. As suggested, I did not 'pack' the stuffing in - as a result, it was light and crispy, not a lump. Wonderful. Thirds: cutting the lobsters in half. You know, nothing quite prepares you for what you see in a sliced open lobster - but it wasn't too bad and was, at least, certainly tolerable. Not quite Iron Chef enough to use all of the green parts effectively. The cooking times were good - though, I found the claws weren't quite done after 4 minutes. All in all, a great recipe that looked really fantastic when done and made a wonderful presentation. item not reviewed by moderator and published
it tastes soooo good item not reviewed by moderator and published
I would have rated this a "5", but this was my first time purchasing lobsters, and I definitely didn't get the bang-for-the-buck that I should have (living in rural Ohio makes it tough to get good seafood!). Maybe the next time it will go a little better and I'll be more confident with the recipe, which will result in a higher rating. item not reviewed by moderator and published
This is the most amazing lobster meal I've ever had. Not only was it simple to make, but the favors were both savory and light. I would recommend this dish to anyone who loves lobster and doesn't want to spend a lot of time making it. item not reviewed by moderator and published
HIGHLY recommened, I loved it, it was very easy, and the stuffing was quite tasty, and rich. The stuffing was a great use of all that is most times wasted, the leg meat. I did use butter in place of the olive oil. Olive oil instead of butter on lobster sounded a bit odd to me,...I've never heard of that one before. BON APPETIT! item not reviewed by moderator and published
Alton is the best. This was very easy and good. item not reviewed by moderator and published
I saw this episode last night and I love the idea of steaming with river rocks. I will be honest right off the bat by saying that I have not tried this recipe but that's because I wanted to wait until Valentine's weekend to try it out. Daring? You bet! But I still give this recipe four stars. It is simple enough that even a rookie in the kitchen like me can pull it off! If I mess this up, I will be the one to blame. I'll be back to let you know how it turns out. item not reviewed by moderator and published
Great stuffing, not overcooked. Best I ever had. item not reviewed by moderator and published
This is my favorite way to prepare lobster. The stuffing is almost as good as the whole tail meat. Thanks AB. item not reviewed by moderator and published
Umm... tasty, simple, Thanks Alton! item not reviewed by moderator and published
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...Alton Brown makes a seemingly difficult thing look so easy. Awesome! item not reviewed by moderator and published
So Easy item not reviewed by moderator and published

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