Baked Stuffed Lobster
8 Tablespoon Unsalted butter; plus 3 tablespoons melted, for brushing
1 Medium Onion; finely diced
2 Sprigs tarragon; leaves picked and coarsely chopped (2 teaspoons)
2 Sprigs Italian parsley; leaves picked and coarsely chopped (2 tablespoons)
2 Ounce Peeled raw shrimp; cut into 1/2−inch pieces
2 Ounce Raw scallops; cut into 1/2−inch pieces
2 Ounce Crabmeat; picked for cartilage
Kosher or sea salt
Freshly ground black pepper
2 Live; (1−1/2 to 2 1/2 pound), hard−shell select lobsters
1/4 Cup Dried cornbread; crumbled
Preheat the oven to 425 degrees
Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions.
Season with salt and pepper. Cook for 5 minutes, or until soft, but not
browned. Stir in the tarragon and the parsley. Add the seafood. Season with
salt and pepper. Cook for 1 minute. Remove from the heat and cool.
With a cleaver or a chef’s knife, split the lobsters in half lengthwise.
Remove and discard the sac and the intestine. Remove the tomalley and roe,
if present and place in a small bowl. Break into small pieces with a fork.
With the back side of a knife crack the center of each claw, on one side
only. Season the lobsters lightly with salt and pepper. On a baking sheet,
place the halves together to resemble a butterfly.
Mix the tomalley and roe into the seafood mixture. Gently fold in the
cornbread. Season with salt and pepper. Divivde the mixture evenly between
the two lobsters. Do not pack the stuffing tightly or it will affect the
even baking of the lobster. Brush the 3 tablespoons melted butter over the
exposed tail meat, stuffing and claws. Bake until the lobster is cooked
through and the stuffing is crispy and golden, about 20 to 24 minutes.
Remove from the oven and serve at once.
Yield: 2 to 4 servings