Baked Stuffed Lobster
Author: the chic brûlée
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
A summer favorite, try a recipe for succulent Baked Stuffed Lobster from the chic brûlée.
  • 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
  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.
Recipe by the chic brûlée at