Baked Stuffed Lobster
- 1 (1 to 1 1/4 pound) lobster
- Seafood Stuffing, recipe follows
- 1 ounce fresh crabmeat
- 1 to 2 tablespoons lemon juice
- Seafood Stuffing:
- 1 tablespoon butter
- 3 ounces chopped haddock
- 2 scallops, quartered
- 6 to 8 whole Maine shrimp
- 1 ounce lobster meat
- 1 cup crackers, crumbled (recommended: Ritz)
- Lemon juice, for seasoning
- White wine, for seasoning
- Salt and freshly ground black pepper, for seasoning
Preheat the oven to 450 degrees F.
Place a little water in a large pot and bring to a boil.
Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.Seafood Stuffing:
Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Jameson Tavern
Recipe courtesy of Emeril Lagasse