Baked Stuffed Lobster

July 10, 2012

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Looking for the perfect summer cookout feast this weekend? My recipe for succulent Baked Stuffed Lobster with homemade crabmeat stuffing is sure to impress. The recipe for the stuffing is from a very popular shoreline restaurant called, Lenny & Joe’s Fishtale in Connecticut. Known for its delicious, fresh seafood and fun, casual atmosphere, I was lucky enough to find the exact recipe chefs use at the restaurant to make their famous crabmeat stuffing and then used this stuffing to create Baked Stuffed Lobster. Preparing this dish is truly half the fun.

Start by buying fresh live lobsters from your local seafood market. Once you get home, start preparing the tasty crab-filled stuffing, bursting with crunchy crushed crackers, garlic, fresh parsley, sherry and gooey Monterrey Jack cheese. This stuffing is so versatile that it actually can also be used in shrimp, scallop, sole and other seafood casseroles as well. Enjoy!!

 

Baked Stuffed Lobster with Crabmeat Stuffing

Crab meat stuffing recipe adapted from Lenny & Joe’s Fishale, Westbrook & Madison, CT

Ingredients

Lobster
6-8 (1 to 1 1/4 pound) fresh, live lobsters
2 lemons

Stuffing
1/4 pound butter
2 8-ounce cups Ritz Crackers, crushed
1 8-ounce cup fine bread crumbs
1 teaspoon garlic, finely chopped
3 tablespoons fresh parsley, chopped
2 tablespoons Worcestershire sauce
4 ounces fresh snow crab meat or 1 cup of bay scallops (your choice!)
1 cup Monterrey Jack cheese, shredded
4-6 ounces cooking sherry
1 tsp paprika

Drawn butter, for dipping

Directions

  • Preheat the oven to 450 degrees F.
  • Melt butter slowly in pan.
  • Add crushed crackers, bread crumbs, garlic, and cook slowly until heated through.
  • Remove bread crumb mixture and place in large bowl.
  • Add crab meat (or bay scallops), shredded cheese, Worcestershire sauce, sherry and parsley.

  • Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” but not meat or roe. Rinse lightly under cold water.
  • Place the lobsters flat on a heavy, large foil lined baking sheet.
  • Stuff the lobster’s opening, top and tail with the crabmeat stuffing.
  • Place the stuffed lobster, belly-side-up in pan.
  • Squeeze fresh lemon juice and dot slices of butter over the top of the lobsters. Sprinkle paprika evenly over top.
  • Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 25 minutes for 1 1/2 pound lobsters.
  • Eat immediately so lobsters do not dry out.
  • Serve with drawn butter for dipping.

Baked Stuffed Lobster
 
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Serves: 6
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A summer favorite, try a recipe for succulent Baked Stuffed Lobster from the chic brûlée.
Ingredients
  • 6-8 (1 to 1¼ pound) fresh, live lobsters
  • 2 lemons
  • ¼ pound butter
  • ¼ pound butter
  • 2 8-ounce cups Ritz Crackers, crushed
  • 1 8-ounce cup fine bread crumbs
  • 1 teaspoon garlic, finely chopped
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons Worcestershire sauce
  • 4 ounces fresh snow crab meat or 1 cup of bay scallops (your choice!)
  • 1 cup Monterrey Jack cheese, shredded
  • 4-6 ounces cooking sherry
  • 1 tsp paprika
  • Drawn butter, for dipping
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Melt butter slowly in pan.
  3. Add crushed crackers, bread crumbs, garlic, and cook slowly until heated through.
  4. Remove bread crumb mixture and place in large bowl.
  5. Add crab meat (or bay scallops), shredded cheese, Worcestershire sauce, sherry and parsley.
  6. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” but not meat or roe. Rinse lightly under cold water.
  7. Place the lobsters flat on a heavy, large foil lined baking sheet.
  8. Stuff the lobster’s opening, top and tail with the crabmeat stuffing.
  9. Place the stuffed lobster, belly-side-up in pan.
  10. Squeeze fresh lemon juice and dot slices of butter over the top of the lobsters. Sprinkle paprika evenly over top.
  11. Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 25 minutes for 1½ pound lobsters.
  12. Eat immediately so lobsters do not dry out.
  13. Serve with drawn butter for dipping.
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  • ciaolinda

    Hands down, my NUMBER ONE, ALL TIME favorite dinner…!!!!!

  • http://www.theBohmerian.com Bohemian Style

    Looks divine. Will have to try!

    On the way back from a Boston meeting, we finally experienced Stew Leonards in Danbury, and bought a whole bunch of these blue-backs that we boiled for J4 lunch.

    • Janelle

      Wow, that’s awesome! Stew Leonards is so fun. You’ll have to try them baked stuffed next time, it’s really a feast!

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