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Stuffed Lobster Recipe

Stuffed Lobster

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Average Rating:

Total Reviews: 48

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  • on December 25, 2012

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    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!

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  • on August 07, 2012

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    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.

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  • on October 02, 2011

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    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!

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  • on September 29, 2011

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    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!

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  • on December 24, 2010

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    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.

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  • on September 12, 2010

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    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.

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  • on April 13, 2010

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    Amazing

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  • on February 28, 2010

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    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

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  • on January 24, 2010

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    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.

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  • on January 07, 2010

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    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

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