Baked Bermuda Lobster

Total Time:
1 hr 5 min
45 min
20 min

Yield: 1 serving

  • 1 Bermuda lobster (4 pounds)
  • 2 ounces clarified butter
  • 3 ounces chopped onion
  • 6 ounces fresh bread crumbs
  • 4 ounces fish stock
  • 2 ounces chopped mixed herbs
  • Salt and pepper to taste
  • Melted butter and lemon wedges, for garnish
  • Cut the lobster in 2, lengthways, and clean the head cavity under cold running water. Slightly loosen the tail meat from the shell, season the tail meat and brush with 1 tablespoon clarified butter. In a heavy bottomed frying pan, saute the onions in 1 tablespoon of butter until soft. Add the bread crumbs and cook until golden brown. Pour in some of the fish stock to moisten and add the herbs. Season, to taste. When cooled, fill the lobster head cavity with the stuffing up to where the tail meat starts. Drizzle with remaining butter and bake in a preheated 450 degree oven for 15 to 20 minutes or until the lobster tail feels firm to the touch. Serve with melted butter and fresh lemon.

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