Ingredients
- 5 (1-pound) lobsters
- 1/2 pound butter
- 2 tablespoons lemon juice
- 3 cups crushed snack crackers
- 4 sprigs parsley
- Lemon wedges
Directions
Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
Preheat the oven to 425 degrees F.
Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Linda's Busy Ki...
NH
on February 03, 2012
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Being a New Englander, I have the opportunity to have fresh Maine lobsters and this is my favorite way to have lobster. You can also use meat out of the shell purchased at any local fish market, or use canned lobster if you aren't lucky enough to have it available to you fresh. I make this all the time and it literally takes 5 minutes except the time to cook and clean the lobsters. People who eat fresh lobster, crack the shells while they are hot, so you don't have to let them cool before taking the meat out of the shells. Secondly, you can use the tomalley, or not, and it tastes delicious either way. I use Ritz crackers, and you can use the whole grain. I also pour butter and apple cider vinegar mix over mine... Love the flavor!
By lggilman2858
Westerville, OH
on January 01, 2012
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Excellent and authentic recipe. Highly recommend.
By skigirl58
New Hampshire
on November 16, 2011
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this recipe was good but to simplify just ask the market to cook the lobsters for you by the time you get them home they are cooled and it cuts prep time in half
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