8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
2 teaspoons sprigs tarragon, leaves picked and coarsely chopped
2 tablespoons sprigs Italian parsley, leaves picked and coarsely chopped
Kosher or sea salt
black pepper, Freshly ground
1/4 cup breadcrumbs, dried
Directions:
Preheat the oven to 350 degrees F.
Melt 8 tablespoons butter in a sauté 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 2 minutes. Remove from the heat and cool.
On a baking sheet, place lobster halves. Gently fold seafood stuffing in the breadcrumbs. Season with salt and pepper. Divide the mixture evenly between the 4 halved lobsters. Fill the cavity of the lobster with the stuffing. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing, and claws. Bake until the lobster is warm through and the stuffing is crispy and golden, about 12 to 15 minutes. Remove from the oven and serve at once.
8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
2 teaspoons sprigs tarragon, leaves picked and coarsely chopped
2 tablespoons sprigs Italian parsley, leaves picked and coarsely chopped
Kosher or sea salt
black pepper, Freshly ground
1/4 cup breadcrumbs, dried
Directions:
Preheat the oven to 350 degrees F.
Melt 8 tablespoons butter in a sauté 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 2 minutes. Remove from the heat and cool.
On a baking sheet, place lobster halves. Gently fold seafood stuffing in the breadcrumbs. Season with salt and pepper. Divide the mixture evenly between the 4 halved lobsters. Fill the cavity of the lobster with the stuffing. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing, and claws. Bake until the lobster is warm through and the stuffing is crispy and golden, about 12 to 15 minutes. Remove from the oven and serve at once.
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