Baked Stuffed Lobster Recipes

Baked Stuffed Lobster with Shrimp The Woks of Life

WEBJul 14, 2018 · Drizzle 1 teaspoon of the reserved clarified butter on top of the shrimp. You can add more butter in this step if you like. Heck you …

Rating: 4.4/5(5)
1. Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
2. Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
3. Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
4. After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.

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Baked Stuffed Lobster New England Style Recipe

WEBAug 15, 2004 · directions. Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not …

Rating: 5/5(7)
1. Preheat the oven to 425 degrees F.
2. Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
3. Add the onion and cook for 5 minutes until soft but not browned.
4. Stir in the tarragon and parsley.

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