|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're planning a celebration menu, why not create a restaurant-caliber stuffed lobster dish at home. It's a great centerpiece for a fancy meal and perfect for a birthday, anniversary, Valentine's Day, or New Year's Eve. To make this dish, fresh lobster is stuffed with a savory cracker mixture flavored with sweet onion, celery, garlic, and Parmesan cheese. The dish is then baked in the oven for a quick and elegant meal for two.
Whereas steaming or boiling lobster kills this crustacean; when stuffing and baking, the lobster needs to be killed beforehand. There are a few ways to do this, including freezing ahead of time or, for a quicker method, placing a knife in the lobster's back.
1 (1 1/4- to 1 1/2-pound) live lobster
1 cup buttery cracker crumbs, such as Ritz or Club
2 tablespoons butter, melted, plus more for serving if desired
2 tablespoons minced celery
2 tablespoons minced sweet onion
2 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
Dash of salt, or to taste
Dash of sweet Hungarian paprika
Gather the ingredients. Preheat the oven to 400 F.
To instantly kill the lobster, place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)
Flip the lobster over on its back. Using a sharp knife or kitchen shears, cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.
Remove and reserve the tomalley (yellowish-green colored liver).
Remove the stomach and intestines, being careful not to rupture them, and discard.
Rinse the lobster cavity and set aside.
In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.
Add the tomalley from the lobster and mix gently.
Pack the cracker mixture into the lobster's body cavity.
Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.
Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.
Lobster tomalley can be an acquired taste. If you are not a fan, simply eliminate it from the recipe.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states "oven-safe" or "heat resistant," tempered glass products can, and do, break occasionally.