Recipe courtesy of Maine Diner
Save Recipe Print
Total:
1 hr 20 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Tail

Recipe courtesy of Edith's

Lobster Bisque

Recipe courtesy of Bobby Flay

Lobster Rolls

Recipe courtesy of Food Network Kitchen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Boiled Lobsters

Browse Reviews By Keyword