Baked Stuffed Lobster
1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
Preheat the oven to 450 degrees F. Place a little water in a large pot and bring to a
boil. Cut open the lobster by inserting your knife just underneath the head and the
cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc.,
but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a
little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7
to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
Seafood Stuffing:
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
1 TB Signature Spices New England Seafood Seasoning
1 tsp Lemon juice
2 TB White wine
Salt and freshly ground black pepper, for seasoning
In a medium saucepan over medium heat, melt butter and then add all the seafood
and New England Seafood Seasoning, sauté until tender, about 3 to 5 minutes.
Remove from heat and allow to cool. Mix in the crackers, and add lemon juice, wine,
and salt and pepper, to taste.
