Jasper White's Baked Stuffed Lobster
AmericanSeafoodAdvanced35 minBy Northstar
Ingredients
Servings
4
- 8 tbsp unsalted butter, plus 3 tbsp melted for brushing
- 1 medium onion, finely diced
- 2 tsp fresh tarragon leaves, coarsely chopped
- 2 tbsp fresh Italian parsley leaves, coarsely chopped
- 2 oz peeled raw shrimp, cut into 1/2-inch pieces
- 2 oz raw scallops, cut into 1/2-inch pieces
- 2 oz crabmeat, picked for cartilage
- 2 live lobsters (1.5 to 2.5 lb each), halved and cleaned
- 0.3 cup dried cornbread, crumbled
Instructions
- 1
Preheat oven to 425°F.
- 2
In a sauté pan, melt 8 tablespoons butter over medium heat. Add onion and cook until soft, about 3 minutes. Add tarragon and parsley; cook 1 minute more.
- 3
Add the shrimp, scallops, and crabmeat. Season with salt and pepper and cook just until shrimp begins to turn pink, about 2 minutes. Fold in crumbled cornbread.
- 4
Season the lobster halves with salt and pepper. Fill the cavity of each lobster half with the seafood stuffing.
- 5
Brush the stuffed lobsters generously with melted butter. Place on a baking sheet and roast for 12 to 15 minutes until the stuffing is golden and lobster meat is opaque.
- 6
Serve at once with any remaining melted butter.
Tags
american