Stuffed Jumbo Lobster Recipe

Tools

  • Sharp Knife

  • Baking pan

Ingredients


Cooking Instructions

For the Lobster:

While your lobster is cooking, make the stuffing. Click here for our oyster meat stuffing recipe. 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.

Specialty Recipes, New England Recipes, Shellfish RecipesRose Rome