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Chef Don's
Favorite Cape Cod Seafood 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.
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