Crabmeat-Stuffed Lobster for Two

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Foolproof Romantic Dinner

Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
40 min
Cook
20 min
Yield:
2 servings
Level:
Difficult
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Ingredients

  • 1 large live lobster, about 2 to 3 pounds
  • 1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
  • 1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
  • 1/3 cup plus 2 tablespoons clarified butter
  • 1 tablespoon chopped fresh parsley leaves
  • 1 teaspoon chopped fresh tarragon leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper

Directions

Preheat the oven to 425 degrees F.

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, until firm and almost cooked through, about 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobster is cool enough to handle, place it on a cutting board, back side down flat on its back. With a sharp knife, cut down through the middle of the lobster from head to tail, forming 2 identical halves. Lift out the pink coral and any green tomalley. Reserve for another use or discard. Remove the stomach sac from the back of the head, the black vein running from head to tail, and any spongy gray tissue. Discard. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing.

In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper.

Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity and covering the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter, and bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10 to 12 minutes. (The temperature on an instant-read thermometer inserted into the lobster meat should register 145 degrees F.)

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Newest Ratings and Reviews

Read all 10 reviews

  • on January 05, 2010

    Flag

    I have TWO words to comment on this recipe...

    "SIMPLY EXQUISITE"

    My daughter and I made this recipe for New Year's eve dinner and we were all raving about it! We can't wait to have this feast again!

    THANK YOU EMERIL!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 22, 2009

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    I made this for my wife and I along with another couple. It was excallent and our guests just raved about it! This is now going to be one of my "go to" recipes.

    people found this review Helpful.
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  • on February 22, 2009

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    I love it when there aren't too many ingredients or alot of steps. I thought it was easy to make. Next time I will try with onion as suggested to give it a little extra but that adds an extra step of sauteeing. Also will try variety with different crackers. All in all a great way to make a special dish.

    people found this review Helpful.
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