If you're staying in for a celebratory meal, you can create a restaurant-worthy stuffed lobster dish at home. It's a great foundation for a fancy meal and perfect for a birthday, anniversary, Valentine's Day, or New Year's Eve.
To make this dish, you will stuff fresh lobster with a savory cracker mixture that is flavored with sweet onion, celery, garlic, and Parmesan cheese. The lobster is then baked in the oven for a quick and elegant meal for two.
- 1 (1 1/4–1 1/2 pounds) lobster (live)
- 1 cup cracker crumbs (buttery crackers such as Ritz or Club, crushed)
- 2 tablespoons butter (melted)
- 1/8 cup celery (minced)
- 1/8 cup sweet onion (minced)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 2 tablespoons Parmesan cheese (grated, divided)
- 1 dash salt (to taste)
- 1 dash paprika (sweet Hungarian)
- Preheat oven to 400 F.
- Plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord and kill the animal.
- Place the fresh lobster on its back.
- Using a sharp knife or kitchen shears, cut the lobster's body cavity open.
- Remove and reserve the tomalley (yellowish-colored liver).
- Remove the stomach and intestines, being careful not to rupture them, and discard.
- In a mixing bowl, combine cracker crumbs, melted butter, celery, sweet onion, garlic powder, lemon pepper, 1 tablespoon of Parmesan cheese, and salt to taste. Add the tomalley from the lobster.
- Pack the cracker mixture into the lobster's body cavity.
- Sprinkle with remaining Parmesan cheese and dust lightly with paprika.
- Bake the stuffed lobster in an uncovered 2-inch deep baking pan for 30 minutes.
- If needed, increase the oven temperature to the "Broil" setting and broil for another 2 minutes to brown the stuffing.
- Serve stuffed lobster with melted butter, if desired.
Tasty Side Dish Ideas
- Baked stuffed lobster is a fancy entree for a special occasion, so the sides should rise to the occasion as well. They should also complement the richness of the lobster and we have a few ideas to help you out.
- If it's a cool season, start with clam or corn chowder; if it's warm, gazpacho is a more appealing choice. Follow that with a salad of crisp greens, cucumbers, tomatoes, and asiago cheese in a creamy Parmesan or Parmesan vinaigrette dressing.
- Risotto goes especially well with lobster, but any rice dish makes a good side. Rice pilaf would be an excellent alternative if you're looking for something a little lighter.
- If you'd like a vegetable in addition to the salad, steamed asparagus with a vinegar and oil dressing is a tasty accompaniment. Top it with Parmesan to complement the lobster and broil it for just a couple of minutes to melt the cheese. In summer, corn on the cob is a complementary vegetable side.
- No matter which sides you choose, consider toasted garlic French bread a must. For wine, choose a dry, crisp white like Sauvignon Blanc, Chablis, or Albarino.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|