Baked Stuffed Lobster
Serves 2
Ingredients
- 4 (2 lb each) lobsters
- 16 oz lump crabmeat (about 2 cups)
- ½ lb sea scallops (about 1 cup)
- ½ lb cooked medium-size shrimp (about 1 cup)
- 3 additional lobster tails, chopped (optional)
- 2 sleeves Ritz crackers
- 1 cup seasoned breadcrumbs
- juice of 1 lemon
- 1 cup Parmesan cheese, grated
- ¾ - 1 cup sweet wine (sherry, marsala or Madeira)
- 2 ½ sticks melted butter (salted) - save some for brushing the lobster before putting in the oven
- 1 cup of white wine
Optional for Serving
- lemon wedges
- fresh parsley
- melted butter
How-to
Prep the Lobsters
- Place the lobster on its back (have a few kitchen towels on a cutting board to absorb the liquid). With a very sharp knife pierce the lobster in the head and cut down vertically all the way to the base
- Remove claws and knuckles with kitchen sheers and reserve
- Break down all the joints so the lobster will lay completely flat. If you don't, it will curl up while cooking. Continue with the other three
Cook Lobster Claws & Knuckles
- Put about 2" of water in a large pot, season with salt and cover, put on medium low. Place claws and knuckles in pot and steam for about 10 minutes
- Crack and remove meat. Put aside. Reserve liquid that comes out of shells
Make the Stuffing (Freeze leftover stuffing and use it at a later date for baked stuff shrimp or lobster!)
- Pick over crabmeat, quarter the scallops, chop shrimp and lobster meat. In a large bowl place scallops and coat with breadcrumbs
- Add all the seafood, the Parmesan cheese and crushed Ritz crackers together, then toss evenly. Put aside
- Pour reserved liquid from claws over seafood crumb mixture
- Add butter, lemon juice and sweet wine. Toss again. The mixture should hold together nicely (if not adjust accordingly)
Stuff the Lobsters
- Preheat oven to 400º
- Place the meat of 2 cooked claws into the cavity of each raw lobster
- Take about a cup or so of stuffing and pack the lobster loosely
- Baste each lobster with melted butter
- Poor about a ½ cup dry white wine in each pan
- Bake for 30 minutes, basting halfway through
- Garnish with a lemon wedge and parsley and serve with warm melted butter