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Chef Don's
Favorite Cape Cod Seafood Recipes
Thanksgiving Stuffed Lobster
Serves 4
4-2 lb. Lobsters
4 cups Cornbread, cubed
8 oz. Scallops, peeled and deveined and chopped
Olive Oil as needed
2 Tbsp. Butter, melted
1/2 cup White Wine
1/4 cup Onion, chopped
1/4 cup Carrots, small diced
1/4 cup Celery, small diced
1/2 cup Corn
1/2 cup Apples, diced
2 tsp. Garlic, minced
2 tsp. Thyme, chopped
1 Tbsp. Parsley
Salt and Pepper to taste
Preheat oven to 425º. Heat the oil in a pan until it shimmers. Add the
vegetables and sauté until the onion is translucent. Remove from the
pan and add the scallops and more oil if needed. Cook until the
scallops are half cooked. Add the wine, garlic, and apples and reduce
by half. Add the herbs and stir. Place the cornbread, shrimp and
vegetables into a large bowl and combine with the melted butter. 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. 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. Place the lobsters on baking sheets lined with aluminum
foil. 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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