WebSeason with salt and pepper. With a cleaver of chef’s knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and …
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WebIn a skillet with low heat, melt butter and sauté garlic until slightly brown.Turn off heat then add cream, cheddar cheese, Jalapeño and black pepper. Stir until cheese …
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WebInstructions. Cook lobsters. Split down the middle. Remove the intestinal tract and the "lady," the small sac near the head. For the filling, combine tomalley, melted shortening, and crumbled saltines. Add Worcestershire sauce, cooking sherry, and mayonnaise; mix well. Place filling in the split body cavity and pad over the top.
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WebMix cracker crumbs with tomalley and spoon mixture into body cavity. Drizzle about 2 teaspoons of butter over top. Place lobster in a 2-inch-deep baking dish. Bake …