Baked Stuffed Lobster

Learn how to stuff and bake a whole lobster

Baked Stuffed Lobster - Looking for something other than the traditional boiled or steamed lobster then try this recipe for baked stuffed lobster.

Ingredients

• 2 (1 1/2 pound) live lobsters
• 4 tablespoons of butter
• 1/2 onion diced
• 2 tablespoons scallions sliced
• 1 teaspoon lemon zest
• 2 handfuls of crumbled buttery crackers (ritz crackers work good)
• Few sprigs of parsley, rosemary, thyme
• Extra-virgin olive oil for brushing on the lobster

The first step of baking a lobster is to prepare the lobster by parboil or partially cooking the lobsters. Learn how to parboil lobster.

Prepare ingredients

Place lobster on cutting board. Start by pushing the knife straight down into the head and then moving the knife forward splitting the head in two. (note in the picture above, the sharp edge of the knife should be pointing the opposite direction)

Turn lobster upside down and starting near the head, cut down to the base of the tail. If the knife isn't sharp enough, you may have to turn lobster over to finish the cut.

With your hand or with a spoon, remove and discard the grain sac in each side of the head and remove green tomally. (some lobster lovers consider the tomally to be a special treat but if the lobster was in polluted waters, it's best to discard the tomally.

Also, remove the claws and legs by using kitchen sheers. Take a rolling pin to sqeeze out the lobster meat in the legs. This will be added to the stuffing.

Move claws to pan and roast for 4 minutes.

Preheat skillet to medium heat and melt butter. Combine onions and stir to coat. Next, add the scallions and lemon zest. Once the onions are translucent, add the leg meat. Heat for about 30 seconds. Remove skillet from heat then add the crackers and combine so that all the liquid is absorbed.

Spoon filling into the open cavities of the lobster. Brush the tail meat with olive oil. Take piece of aluminum foil and create a pocket for each lobster so that the lobster doesn't slide off. Add claws to the pan and roast for 10-15 minutes or until the stuffing browns and the lobster meat becomes opaque.

Take a kitchen knife and crack the claws and serve immediately with drawn butter.

Enjoy!