Savory New England Baked Lobster Delight
Experience the rich flavors of the sea with this Savory New England Baked Lobster Delight. This gourmet dish combines fresh lobster with a sumptuous stuffing of crabmeat or lobster, aromatic herbs, and buttery crackers. Perfect for a romantic dinner or a special occasion, this recipe brings together the coastal charm of New England with the warmth of home cooking. The mesmerizing aroma of herbs sautéed in butter lingers in the air while the lobsters bake to perfection, creating a truly unforgettable culinary experience. Share this dish with loved ones and dive into a delightful seafood feast that’s a celebration of flavor.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
8 (tablespoons, melted)
butter
3 (tablespoons, melted (for brushing))
onion
1 (medium, finely diced)
tarragon
2 (sprigs, leaves picked and coarsely chopped)
Italian parsley
2 (sprigs, leaves picked and coarsely chopped)
cooked crabmeat or lobster meat
4 (ounces, cut into 1/2-inch dice)
kosher salt or sea salt
to taste
freshly ground black pepper
to taste
hard shell select lobsters
2 ((1 1/2 to 2 1/2 pounds each))
oyster crackers or dried cornbread
3 (ounces, crumbled)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a 9-inch skillet, melt 8 tablespoons of unsalted butter over medium heat.
3
Add the finely diced onion to the melted butter and sauté for about 5 minutes until softened but not browned.
4
Stir in the coarsely chopped tarragon and parsley, allowing their flavors to meld with the onion.
5
If using raw shrimp or scallops, add them at this stage and cook for an additional minute. Remove the skillet from heat.
6
If you opted for cooked lobster or crabmeat, let the mixture cool slightly before folding in the seafood.
7
Season your mixture with kosher salt and freshly ground black pepper to taste.
8
Carefully split each lobster in half lengthwise using a cleaver or chef’s knife. Remove the head sac, intestine, and discard them.
9
Scoop out the tomalley and any roe into a small bowl and break it into small pieces using a fork.
10
Crack the center of each claw on one side to allow seasoning to penetrate.
11
Lightly season the lobster halves with salt and pepper.
12
On a large roasting pan or baking sheet, place the lobster halves together to resemble a butterfly formation.
13
If you want to enhance the stuffing, mix the tomalley and roe into your seafood blend.
14
Gently fold the crushed oyster crackers or dried cornbread into the mixture, ensuring it’s well combined but not overly packed.
15
Evenly distribute the stuffing over each lobster half. For presentation, leave the lobsters looking whole if serving one per person.
16
Brush the melted butter over the exposed lobster meat, stuffing, and claws for added richness.
17
Bake the stuffed lobsters in the preheated oven, baking for 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster, or until the lobster is fully cooked and the stuffing is golden and crisp.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for this baked lobster?
Preheat your oven to 425°F (220°C) for the best results.
What type of butter should I use for the stuffing?
The recipe calls for 8 tablespoons of unsalted butter to be melted in a skillet.
How long should I sauté the onion?
The finely diced onion should be sautéed for about 5 minutes until softened but not browned.
Which fresh herbs are included in the New England stuffing?
The recipe uses coarsely chopped fresh tarragon and Italian parsley.
Can I add other types of seafood to the stuffing?
Yes, you can add raw shrimp or scallops to the skillet and cook for one minute before removing from heat.
When should I add cooked crabmeat or lobster meat to the mixture?
If using pre-cooked seafood, let the onion and herb mixture cool slightly before folding it in.
How do I properly split the lobster for stuffing?
Carefully split each lobster in half lengthwise using a cleaver or chef’s knife.
Which parts of the lobster should be discarded?
You should remove and discard the head sac and the intestine.
What should I do with the lobster tomalley and roe?
Scoop them into a small bowl, break them into small pieces with a fork, and mix them into the stuffing if desired.
Do I need to do anything to the lobster claws?
Yes, crack the center of each claw on one side to allow heat and seasoning to penetrate.
How should the lobster halves be arranged on the baking sheet?
Place the lobster halves together to resemble a butterfly formation on a large roasting pan.
What provides the crunch in the stuffing?
You can use 3 ounces of either crumbled oyster crackers or dried cornbread.
How should I apply the extra butter?
Brush 3 tablespoons of melted butter over the exposed lobster meat, the stuffing, and the claws before baking.
How long do I bake a 1 1/2 pound lobster?
A 1 1/2 pound lobster should be baked for 17 minutes.
What is the baking time for a 2-pound lobster?
A 2-pound lobster requires approximately 24 minutes in the oven.
How do I know when the stuffed lobster is finished cooking?
The lobster is done when the meat is fully cooked and the stuffing appears golden and crisp.
Should I season the lobster meat itself?
Yes, lightly season the lobster halves with salt and pepper before adding the stuffing.
What size skillet is recommended for the stuffing base?
A 9-inch skillet is ideal for melting the butter and sautéing the aromatics.
Can I use sea salt instead of kosher salt?
Yes, the recipe allows for either kosher salt or sea salt to taste.
What kind of lobsters are best for this recipe?
Hard shell select lobsters weighing between 1 1/2 and 2 1/2 pounds each are recommended.
How much crabmeat is needed for the stuffing?
You will need 4 ounces of cooked crabmeat or lobster meat, cut into 1/2-inch dice.
Is it okay to pack the stuffing tightly?
No, you should gently fold the ingredients together to ensure the stuffing is well combined but not overly packed.
Should the onion be browned?
No, the onion should only be softened during the sautéing process.
How many sprigs of herbs are required?
The recipe calls for 2 sprigs of tarragon and 2 sprigs of Italian parsley.
Can I serve one lobster per person?
Yes, for presentation, leave the lobsters looking whole if serving one per person.
What is the main flavor profile of this dish?
It is a savory, buttery dish featuring aromatic herbs and classic New England coastal flavors.
Does the recipe include black pepper?
Yes, freshly ground black pepper is used to season both the stuffing and the lobster meat.
What is the preparation for the crackers?
The oyster crackers or cornbread should be crumbled before being folded into the stuffing.
Is this dish suitable for a romantic dinner?
Absolutely, its gourmet presentation and rich flavors make it perfect for special occasions.
What is the primary cooking method used?
The dish is prepared by sautéing the stuffing ingredients and then baking the stuffed lobsters in a high-heat oven.