Stuffed Lobster Recipe
Dive into a luxurious culinary experience with Intershell's Stuffed Jumbo Lobster recipe. This guide provides everything you need to create a restaurant-quality meal at home. We walk you through preparing a rich, savory stuffing packed with premium ingredients that perfectly complements the sweet, succulent meat of a whole jumbo lobster. Our simple, step-by-step instructions ensure a show-stopping dish that's perfect for special occasions, holidays, or any time you want to impress. Discover the secret to a perfectly baked, golden-brown lobster that will leave your guests speechless. Get ready to elevate your dinner to an unforgettable feast!

Tools
- Sharp Knife
- Baking pan
Ingredients
- Seafood stuffing of your choice
- Jumbo lobster - size of your choice (cooking times for sizes will vary). You can use a smaller lobster as well.
- 1-2 cups white wine
- Water
- 2 tbsp of your favorite bread crumbs (Ritz Crackers, Panko, etc.)
- Butter (for basting and dressing)
- Optional: 1/2 cup graded parmesan cheese
Cooking Instructions
For the Lobster:
While your lobster is cooking, make your stuffing. You can also add other seafood items into your stuffing like crab, scallops, additional lobster meat, & more.
- Preheat oven on the 400 Degree F.
- In the bottom of a roasting pan, combine white wine with enough water to come up about 1-2 inches in the pan. Set aside.
- To instantly kill the lobster, place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. Aim for the middle and with a swift and fast cut, dig in.
- Flip the lobster over on its back. Using a sharp knife, cut the lobster's body cavity open all the way down to the end of the tail but not all the way through to “butterfly” the lobster.
- Remove the “inners” which includes stomach, intestines, and liver (tomalley). Rinse the lobster and set aside. - If you want, you can save the tomalley to put in the stuffing!
- Baste the raw lobster meat with butter to avoid it drying out during the cooking process. Place lobster in the roasting pan and bake in the oven. For a smaller lobster, aim for 8-10 minutes. For Jumbo lobsters, aim for 15-30 minutes. Times will vary based on your oven and the size of the lobster, so stay alert. When the meat turns to white, it is done. Do not overcook the lobster.
- Remove lobster from the oven and prepare to add the stuffing.
Stuffing The Lobster
- Place the stuffing inside the lobster once the lobster has cooked.
- On top of the stuffing, sprinkle your favorite bread crumbs. Add your graded parmesan cheese, if using.
- Cook at 400 for 8-10 minutes. To brown the crust even more, return to broil for 1-2 minutes.
- Once finish pour another 1-2 tbsp on top of the stuffing. Serve with lemon wedges.