Baked Stuffed Lobster

Whole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.

Gluten-free with swapsHigh-proteinNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 25 min
  • Total 55 min
  • Yield 2 servings
  • Level Project

Updated

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Baked stuffed lobster with golden cracker-crumb stuffing, lemon and drawn butter

Baked stuffed lobster is a New England restaurant tradition: a whole lobster split down the middle and packed with a rich buttery cracker stuffing studded with seafood, then baked until the topping is golden.

Ask the fish counter to split the lobsters for you, or par-cook them for 2 minutes first to make splitting easier.

Instructions

  1. Par-cook. Heat the oven to 425°F. Plunge the lobsters into boiling salted water for 2 minutes, then into ice water.
  2. Split. Lay each lobster on its back and cut lengthwise from the head to the tail, without cutting all the way through the back shell. Remove the stomach sac and intestinal vein; keep the green tomalley if you like. Crack the claws.
  3. Stuff. Mix the stuffing ingredients and pack into the body cavity, spreading a little over the tail meat.
  4. Bake. Set on a sheet pan and bake 15 to 20 minutes, until the tail meat reaches 145°F and the stuffing is golden.
  5. Serve. Serve with melted butter and lemon wedges.

Nutrition per serving (estimated)

790Calories
42 gCarbohydrates
2 gFiber
40 gNet carbs
40 gProtein
51 gFat

Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinFor twoGluten-free with swapsNo added sugar

Tips

  • Cover the tail with foil if the stuffing browns before the tail is done.
  • The fish counter can split live lobsters for you on the day.

Printable: safe cooking temperatures chart (PDF).

Cooking whole lobsters? See our Steamed Whole Lobster for times by weight.

Storage and leftovers

Best eaten right away. Refrigerate leftovers up to 2 days; pick out the meat and use it cold in a lobster roll or salad rather than reheating it in the shell.

Questions about this recipe

How long do you bake a stuffed lobster?
About 15 to 20 minutes at 425°F for a 1 1/2 pound lobster.
What crackers are used?
Buttery round crackers are the New England tradition.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an oaked Chardonnay or Champagne. Wine pairing guide

Another baked lobster: Lobster Savannah (Locke-Ober's signature, in a sherry cream sauce).

More seafood recipes

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