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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    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.
    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!
    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.
    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!
    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!
    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.
    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.
    Amazing
    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
    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.
    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
    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
    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.
    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
     
    a
    A little bit of effort, but worth it. The ladies loved the stuffing. [And the guys devoured the lobster]
    Good eats, great taste, and good for any budget.
    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.
    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.
    very good recipe and easy to prepare, Alton Brown has a very unique way of allowing anyone to understand his technique to good cooking .
    Enjoy different Lobster receipts. This is a great receipt!!!!
    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
    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.
    yummmmm!!!
    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.
    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!
    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.
    Good Recipe for Lobster Lovers
    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!
    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.
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