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.
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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.
Ingredients
Lobsters
- 2 (1 1/2 pound) live lobsters
Stuffing
- 1 1/2 cups crushed buttery round crackers
- 6 tablespoons unsalted butter, melted
- 4 ounces bay scallops or chopped shrimp
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons dry sherry (optional)
To serve
- Melted butter and lemon wedges
Instructions
- Par-cook. Heat the oven to 425°F. Plunge the lobsters into boiling salted water for 2 minutes, then into ice water.
- 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.
- Stuff. Mix the stuffing ingredients and pack into the body cavity, spreading a little over the tail meat.
- Bake. Set on a sheet pan and bake 15 to 20 minutes, until the tail meat reaches 140°F and the stuffing is golden.
- Serve. Serve with melted butter and lemon wedges.
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.
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.
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