Easy Baked Stuffed Lobster

27 May

My boyfriend love lobster. He loves lobster rolls, plain lobster and of course baked stuffed lobster. The presentation alone of a baked stuffed lobster is pretty impressive. It also seems like a lot of work. You have to remove the lobster meat and then stuff it all back in with other seafood and stuffing? Come on…and then there’s the question, do you have to kill the lobster first??

In true semi-homemade form, I decided to attempt this without having to kill my own lobster, for my lobster.

lobster

What you need:

2 steamed lobsters from the store

1 garlic clove, minced

1/2 cup of crushed butter crackers (I used Ritz but you could use Club or generic butter cracker or oyster crackers)

Salt and Pepper

Juice of 1/2 a lemon

1 TBS of Italian seasoning

2 TBS of extra virgin olive oil

6 scallops <– Here is the thing about scallops, they can be expensive and I didn’t see any that looked really great (and I hate bay scallops) so I bought one of those packs of frozen bacon wrapped scallops. There were eight in the package and it worked perfectly.

Heat the oven to 400 degrees. Cook the bacon wrapped scallops for about 3/4 of the time on the package. You don’t want to overcook them and they are going back in the oven. When you take the scallops out, remove from the bacon and pour the bacon grease into you crushed cracker crumbs. I did not use the bacon for this. I ended up putting it back in the oven, cooking it crisp and giving a couple pieces to my pups, which they loved. The rest got thrown out but you could easily chop the bacon and put it in the stuffing.

Add herbs, half the extra virgin olive oil, salt and pepper, herbs and the scallops to the cracker crumbs.

Turn the oven on broil.

When that’s done, take your lobsters out and remove the tail meat but not the tail. I also recommend making sure you have claw crackers because I did not and ended up using scissors and the back of a knife as a hammer. This was not easy. I ended up removing the tail of one of them and then putting it back into the main shell to stuff (it worked). Take out the tamale, innards etc. I even rinsed it out so there was a “clear” space for the stuffing.

Put the lobster meat into the cracker/scallop mix. Stuff back into the lobster. Please note that had I had the claw crackers, I would have taken the claw meat out and added it to this stuffing.

Brush the remaining extra virgin olive oil over the lobster and the stuffing. Bake in the broiler for about 8 – 10 minutes until golden brown. Don’t overcook or it’ll dry out!

lobster

C’est si yum!

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