Classic Baked Stuffed Lobster
VIDEO LINK: https://youtu.be/ZdXbLu-6cBc
Yield: 2 servingsPrep Time: 30 minutesCook Time: 15–20 minutes
Ingredients
Lobster & Stuffing
- 2 whole fresh lobsters (about 1.75 lb each, or a 3.5 lb lobster)
- 8 oz crab meat, picked through for shells
- 5 oz Ritz crackers (crushed)
- ½ cup (1 stick / ¼ lb) butter, melted and divided
- 1 stalk celery, finely diced
- ½ cup yellow onion, finely diced
- 3–4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp dried tarragon
- ¼ tsp dried thyme
- Freshly ground black pepper, to taste
Garnish & Serving
- 1–2 green onions, thinly sliced
- 1 lemon, cut into wedges
Instructions
- Parboil the lobsters: Bring a large pot of salted water to a rolling boil. Submerge the lobsters and parboil for 8–10 minutes. Transfer to a cutting board or sheet pan to cool until safe to handle.
- Preheat the oven: Set the oven to 400°F (200°C) with a rack placed in the upper-middle position.
- Sauté the aromatics: In a large skillet over medium heat, melt 6 tablespoons of the butter. Add the diced celery, onion, garlic, tarragon, thyme, and black pepper. Sauté for 4–5 minutes until the vegetables are softened and translucent. Remove from heat.
- Mix the filling: In a large mixing bowl, combine the crushed Ritz crackers, crab meat, fresh parsley, and sautéed aromatics. Fold gently until evenly combined, taking care not to break up the crab lumps too much.
- Prep the lobsters: Using a heavy chef's knife, split each parboiled lobster in half lengthwise. If desired, discard the stomach sac (sand sack) behind the eyes and the greenish tomalley. Use the back of the knife or kitchen shears to gently crack the claws to make shelling easier.
- Stuff: Place the split lobsters shell-side down on a rimmed baking sheet. Mound the cracker-crab filling generously into the head cavity and down along the tail meat. Drizzle half of the remaining melted butter over the breadcrumb topping.
- Bake & broil: Bake at 400°F for 3 minutes to heat through. Switch the oven setting to Broil and broil for 2–3 minutes, watching closely until the stuffing turns golden brown and crisp.
- Finish & serve: Remove from the oven. Drizzle the claws with the remaining melted butter. Garnish with sliced green onions and serve hot with fresh lemon wedges.