Stuffed Lobster

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 1 teaspoon lemon zest
  • 2 tablespoons sliced scallions
  • 2 handfuls crumbled buttery crackers
  • Extra-virgin olive oil, for brushing and drizzling
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Directions

Preheat oven to 450 degrees F.
Place lobsters in pan and chill in freezer for 15 to 20 minutes.
Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
Move claws to pan and roast for 4 minutes.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
*Smooth river rocks are available from your local landscape company

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  • on April 09, 2012

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    Wow! Alton was on the program on Easter doing this recipe and this is what my husband had decided he wanted for our Easter dinner. It was wonderful to see how to dispatch the lobsters post haste, and how to make them "feel no pain". The stuffing was excellent, though I wish I had an extra lobster just to add more meat into it. It was YUMMY. I added some celery to my onion/butter saute and seasoned with some Old Bay. Otherwise the recipe was a dream to make & eat!!

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