ChefAviBakedStuffedLobster2

Chef Avi’s Baked Stuffed Lobster

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Baked Stuffed Lobster

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Delicious baked stuffed lobster with scallops and shrimp. Mounded with moist, buttery stuffing and chock full of enough seafood to make a whale jealous… You might not even need the drawn butter!

Rating: 5 stars based on 52 reviews

Prep time:
Cook time:
Total time:
Serving size: 2
Ingredients: 2 1b Lobsters

Chef Avi shows you how easy it is to prepare at home.

Baked Stuffed Lobster Ingredients
  • 10 Tbsp Unsalted butter (1 stick + 2 Tbsp)
  • 1 ea Large Shallot
  • 2 sprigs Flat-Leaf parsley, leaves picked finely chopped
  • 4 ea Raw, Peeled Maine shrimp, tails removed and split
  • 6 oz Raw scallops, chains removed 20/30 size
  • 2/3 Cup Dry Sherry
  • 1 Tbsp Italian parsley, leaves picked and coarsely chopped
  • 2 Cups Ritz Cracker Crumb, ground
  • TT Kosher salt or sea salt
  • TT Freshly ground black pepper
  • 2 Hard shell select lobsters (1 to 1 1/4 pounds each), live, preferably female
  • 2 8″ Bamboo Skewers
  • Lemon and Drawn Butter as needed
Baked Stuffed Lobster Ingredients
1) Preheat the oven to 425 degrees F. Wrap a rimmed baking sheet in heavy aluminum foil.
2) Melt butter in a large skillet over medium heat, add diced shallot and sweat about 5 minutes.
Baked stuffed lobster ingredients - shallots and butter
3) With a heavy knife, split live lobsters through their underside, by piercing their head and driving the knife through their body to the tail.
Splitting Open a Lobster
4) Carefully crack open lobster over a bowl, reserve all liquids, tomalley(light green) and roe (dark green) Place onto foil wrapped baking sheet.
5) Remove the brain, and carefully skewer the lobster through the tail towards the inner cavity. 
Lobster InnardsToothpick in a lobster's tail to test doneness of a baked stuffed lobsterWrapping lobster in foil for cooking
6) Add shrimp & scallops to the butter and season lightly with salt & pepper. Stir for 1 minute.
Cooking shrimp in scallops for baked stuffed lobster recipe
7) As soon as shrimp begins to turn pink from grey, add all reserved liquid and solids from lobster.
8) Using a spoon or spatula, stir seafood mixture, specifically crushing the dark green roe, which will turn a brilliant red. Continue to stir mixture about 2 minutes, till seafood is just about cooked.
Removing lobster roe for making baked stuffed lobster
9) Turn your heat to high, remove pan from stove and add sherry….return to flame, heat and set on fire, to burn off excess alcohol.
Scallops cooking with flame
10) After flame goes out, add chopped parsley and simmer for 30 seconds, to slightly reduce the liquid in the pan.
11) Turn off heat and add ground Ritz crumb till mixture tightens…depending on size of lobsters, may not use all of the crumb, or may need a little more. Stuffing should be fairly firm.
Adding parsley to scallops and shrimpStirring parsley with butterAdding bread crumbs to a scallop and shrimp stuffingBaked stuffed lobster stuffing
12) Carefully divide stuffing between both lobsters, primarily filling cavity, but also covering the tail meat towards the tail.
13) Bake 12 -15 minutes for a 1 pound lobster 15-17 minutes for a 1 1/4 pound lobster.
Adding stuffing to baked stuffed lobsterAdding stuffing to baked stuffed lobsterAdding stuffing to baked stuffed lobster
14) Bake until the lobster is cooked through and the stuffing is crisp and golden. Lobster shell will be completely red in color, peek at back of lobster (on bottom of tray), traditionally the last part of the lobster to turn red in this recipe. If it is still dark or green back a little longer.
Bottom of finished baked stuffed lobster

Delicious baked stuffed lobster

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