Stuffed Lobster

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crustacean Nation II: Claws

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
15 min
Level:
--
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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Ingredients

2 (1 1/2-pound) lobsters
Fresh herbs: parsley, rosemary, thyme
4 tablespoons of butter
1/2 onion, diced
1 teaspoon lemon zest
2 tablespoons sliced scallions
2 handfuls crumbled buttery crackers
Extra-virgin olive oil, for brushing and drizzling

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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Comments & Reviews

recipe Stuffed Lobster
STEPHANIE Memphis, TN 01-24-2010
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REALLY Good Eats
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Lobster
Rachel milford, MI 01-07-2010
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Great Lobster!
Rated: 5 stars out of 5

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 AltonRead more
recipe Stuffed Lobster
john alexandria, VA 08-24-2009
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Very Good Lobster Recipe
Rated: 5 stars out of 5

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, MaineRead more
recipe Stuffed Lobster
Laura Bakersfield, CA 07-21-2009
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Steve in Cape Cod
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Lobster
STEPHEN MARSTONS MILLS, CAPE COD, MA 07-20-2009
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WRONG!!!!!!!!
Rated: 1 stars out of 5

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 Read more
recipe Stuffed Lobster
Anonymous 06-14-2008
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a
Rated: 5 stars out of 5

a