Monday, March 16, 2009

Tom's Baked Lobster

I have eaten many lobsters over the years, but this was the best I have ever had. We visited Tom and Allison this past weekend for dinner. While I was making the Magical Margaritas, Tom was preparing to serve this awesome meal. What a great combination (Surf and Smurf)!

Ingredients based on one 1 3/4 pound live lobster

Preparing the Stuffing


·       1 sleeve finely crumble Ritz crackers

·       2 tablespoon of fresh parsley

·       5 to 8 cooked baby shrimp

·       1/2 cup fresh crab meat

·       1/4 cup melted butter

·       lemon juice to taste, about 1 small wedge

·       2 tablespoon dry sherry

Prepare the Lobster

·       Turn the lobster on it's back

·       Using a large, sharp butcher knife, slice from the tip of the head all the way down the tail. (See the tip below.)

·       Remove the "inners" from the belly

·       Rinse with cold water to clean out

Stuff the Lobster

·       Spread the lobster open as wide as possible

·       Stuff it with the stuffing

·       Drizzle melted butter on top of the stuffed lobster, just enough to moisten


·       Cook in a 450 preheated oven for 20 to 25 minutes.  Keep an eye that you don't burn the stuffing.  It should come out slightly browned.


·       Serve with a small cup of melted butter for dipping

·       You can also include baby scallops in your stuffing.

·       If you would rather not cut the live lobster down the belly, you can boil it for a few minutes, just enough to kill it.

·       If you're serving for company, you can do everything a head of time.  Just wait to drizzle the butter onto of the lobster until the last minute.  Obviously refrigerate if you are preparing ahead.