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Baked stuffed lobster with crabmeat

June 29, 2011

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Serves 4

4 live lobsters (1 1/2 pounds each)
1 cup (2 sticks) butter
2 shallots, finely chopped
1/4 cup chopped fresh parsley
1 pound cooked crabmeat, coarsely chopped
2 teaspoons Old Bay seasoning
8 ounces Ritz crackers, crushed into crumbs
1 lemon, cut into wedges (for serving)

1. In a large stockpot fitted with a steamer rack or insert, bring 2 inches of salted water to a boil. Put the lobsters on the steamer rack, cover the pot, and steam for 7 minutes. Remove the lobsters from the pot and set aside to cool.

2. In a large skillet over medium-low heat, melt 1 1/2 sticks of the butter. Add the shallots and cook, stirring often, for 10 minutes. Remove from the heat. Gently stir in the parsley, crabmeat, and Old Bay. Set aside to cool slightly.

3. Set the oven at 400 degrees. When the lobsters are cool enough to handle, place them on their backs on a cutting board. With a heavy, sharp knife, split them in half from head to tail. Do not cut all the way through the body; you want to be able to remove the viscera and have a place to put the stuffing, while leaving the lobster more or less intact. Firmly crack the tail joints to help the lobster lie flat and not curl while cooking. Crack the center of each claw on the top side. Over the sink, scrape out and discard the lobsters’ head sacs, intestinal veins, and, if present, tomalley and roe. Place the lobsters on a large rimmed baking sheet.

4. Mix the cracker crumbs lightly but thoroughly into the crabmeat mixture. Fill each body cavity and split tail with the stuffing. Don’t pack it in tightly; if you have extra stuffing, place it in a small baking dish and bake it with the lobsters.

5. Melt the remaining 1/2 stick butter. Drizzle it over the stuffing. Bake the lobsters for 8 to 10 minutes, until the meat is cooked through and the stuffing is lightly browned and crisp on top. Serve with lemon. Jane Dornbusch