Stuffed Lobster With Shrimp Recipe

Keto Seafood Imperial Recipe Culinary Lion

Cook shrimp and scallops.Cook shrimp and scallops in boiling water for about 2 minutes then shock in ice water to stop the cooking process. Prep the seafood.Peel the shrimp and cut them into bite-si… See more

Rating: 4.4/5(5)
Calories: 426 per servingCategory: Seafood1. 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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Estimated Reading Time: 2 mins

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1. Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
2. Preheat oven to 350 degrees F.
3. Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.

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1. Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
2. Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
3. Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.

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WEBSep 14, 2015 · ASSEMBLY Evenly stuff the lobster cavity with the shrimp and crab stuffing. Pour remaining ¼ cup stock onto the bottom of the roasting pan. Bake the …

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BAKED STUFFED LOBSTERS WITH SHRIMP AND …

WEBMelt one stick of the remaining butter and drizzle over the stuffing in each lobster. Melt the other stick while the lobsters are cooking and serve on the side for dipping the claw and knuckle meat. Bake the lobsters for 20-25 …

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