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Sunday, July 27, 2014

Baked Stuffed Lobster - better than any restaurant!


Anyone who knows me knows I don't care for seafood.  It's not that I don't WANT to like it, but when and where I grew up (Kansas in the 60's and 70's) it simply didn't exist - at least not in our family. I just never developed a taste for it.

My wife however, is a different story. She mainly sticks to a vegetarian diet, but sometimes she wants seafood. Just because I don't eat it doesn't mean I won't make it for her. This is one of her favorites and I can't actually vouch for it since I won't eat it, but she swears it's better than any lobster you get in a restaurant - even the ones on the shore with the freshest ingredients possible.

I believe it's a combination of the method of cooking and the stuffing itself (which she swears by). Again, I don't eat it so I can't personally vouch for it but I have to believe from how much she enjoys it that it must be pretty good. She also says that the same stuffing is fantastic in baked stuffed shrimp as well.

So, if you like baked stuffed lobster and have never attempted to do it yourself, here's your chance!
All the ingredients are ready.  The small alien-looking
thing in the front is the calamari. The device that looks
like a medieval torture device is really just a juicer.

Ingredients


  • 1 lobster (1 1/4 - 2 pounds)
  • 30 -36 Ritz crackers, crushed (one sleeve)
  • 2 tsp herbs d’provence
  • 2 cloves garlic, minced
  • 1/2 small onion, chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup butter (1 stick)
  • 2 tbsp grated parmesan cheese
  • 1/4 lb fresh calamari, chopped*

*NOTE: You can use any type of seafood you like. My wife likes calamari so that's what we generally use, but you can chop up scallops, shrimp, etc.
This is what the calamari looks like when it's chopped up

Directions

Prepare the stuffing
  1. Melt butter in medium sauce pan
    Sauté the onions in the butter
  2. Add chopped onions and sauté until just soft (not browned)
  3. Add minced garlic and sauté until fragrant
    The onions, garlic and calamari
  4. Add chopped calamari and cook for 1 minute
    All of the stuffing ingredients mixed together
  5. Add remaining ingredients and stir until mixed
    The stuffing mixture should be moist enough to mold when pinched together.
    In order to show that (and because I was bored) I made a shape out of the stuffing.
    Behold, Batman stuffing!  Something you're not likely to see on any other blogs.
  6. Mixture should be moist enough to mold when pinched
  7. Preheat the oven to 425
Prepare the lobster

  1. Place the lobster flat on its stomach. With a very sharp, heavy knife pierce the lobster just behind the head and cut down vertically all the way to the end of the tail
    The point of the knife indicates where you should insert the knife when cutting
    the lobster. You will insert the knife vertically and slice down through the head.
    Remove the knife and put in the same place, pointing towards the tail. Slice
    downwards, cutting through completely, making two pieces.
  2. At this point, the lobster should be cut in half down the middle. Remove all of the "innards" from both halves. Some people like to eat this part, and if so you can fold it into the stuffing. If not, simply discard
    Immediately after slicing but before removing the "innards" (above)
    After cleaning (below). For some reason every time I look
    at this I think of the creatures in "Alien".
  3. Crack each claw by hitting it with the back of the heavy knife so that the meat in the claws can cook thoroughly
    Crack the claws so the meat can cook
  4. Place the lobster halves on the tray with the now hollow sections next to each other
    Add the stuffing to the lobster, not packing too tightly
  5. Take the stuffing that you have prepared and spread over the center and into the hollows so that the lobsters look whole again. Do not pack the stuffing tightly, or it may affect the even baking of the lobster
    Out of the oven
  6. Put in the oven and check after about 15 minutes. Cook longer if necessary
    Serve with extra lemon and butter and enjoy!!!












1 comment:

  1. You really don't need any extra butter or lemon. This recipe is outstanding as is.

    ReplyDelete