Jasper white's baked stuffed lobster
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Unsalted butter; plus 3 tablespoons |
| ; melted, for | ||
| ; brushing | ||
| 1 | medium | Onion; finely diced |
| 2 | Sprigs tarragon; leaves picked and | |
| ; coarsely chopped (2 | ||
| ; teaspoons) | ||
| 2 | Sprigs Italian parsley; leaves picked and | |
| ; coarsely chopped (2 | ||
| ; tablespoons) | ||
| 2 | ounces | Peeled raw shrimp; cut into 1/2-inch |
| ; pieces | ||
| 2 | ounces | Raw scallops; cut into 1/2-inch |
| ; pieces | ||
| 2 | ounces | Crabmeat; picked for |
| ; cartilage | ||
| Kosher or sea salt | ||
| Freshly ground black pepper | ||
| 2 | Live; (1 1/2 to 2 1/2 | |
| ; pound), hard-shell | ||
| ; select lobsters | ||
| ¼ | cup | Dried cornbread; crumbled |
Directions
Preheat the oven to 425 degrees Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions.
Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool.
With a cleaver or a chef's knife, split the lobsters in half lengthwise.
Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork.
With the back side of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly.
Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper. Divivde the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes.
Remove from the oven and serve at once.
Yield: 2 to 4 servings
Recipe adapted from Lobster At Home, by Jasper White, published by Scribner, 1998.
Converted by MC_Buster.
Per serving: 976 Calories (kcal); 94g Total Fat; (84% calories from fat); 18g Protein; 22g Carbohydrate; 292mg Cholesterol; 255mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 3 Vegetable; 0 Fruit; 18 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C34 Converted by MM_Buster v2.0n.