Ring Bros. Marketplace - Baked Stuffed Lobster

Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes.

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Recipes

Baked Stuffed Lobster
Serves 4

4 1 1/2 lb. Lobsters
1/2 lb. Shrimp, cooked & halved
1/2 lb. Scallops, cooked and quartered
3/4 lb. Crab Meat
4 cups Cracker Crumbs
6 oz. Onion, fine dice
4 oz. Celery, fine dice
4 oz. Carrots, fine dice
1 1/2 Tbsp. Garlic
2 Tbsp. Parsley
2 tsp. Thyme
1/4 cup White Wine
1 Lemon, juiced
2 tsp. Worcestershire Sauce
1 Tbsp. Olive Oil
Melted Butter as needed
Salt and Pepper to taste

Preheat oven to 425º. Heat the oil in a pan with some butter. Add the vegetables and sauté until the onion is opaque. Add the wine, lemon juice and garlic and reduce by half. Add the crab and the herbs and stir. Remove from the heat and add the cracker crumbs and worcestershire. Mix well. Add melted butter and combine. Keep adding the butter until the crumbs just start to come together. Set aside to cool. With a cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly. The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the stuffing mixture. Place the lobsters on baking sheets lined with aluminum foil. Lay some shrimp and scallops into the body of the lobsters. Add the stuffing to the body of the lobsters. DO NOT PACK THE STUFFING DOWN. Brush the lobsters and stuffing with melted butter. Bake for 20-30 minutes or until the stuffing is cooked through and the lobster meat is fully cooked. Remove from the oven and place on large platters. Serve with plenty of lemon and clarified butter.