2 1 1/2 lb. lobsters, cooked, cracked, and cleaned
2 ounces peeled raw shrimp tail off, cut into 1/2-inch pieces
2 ounces raw scallops, cut into 1/2-inch pieces
2 ounces crabmeat, picked for cartilage
8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (tablespoons)
Kosher or sea salt
Freshly ground black pepper
1/4 cup dried breadcrumbs
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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Stuffed Maine Lobsters
Ingredients:
2 1 1/2 lb. lobsters, cooked, cracked, and cleaned
2 ounces peeled raw shrimp tail off, cut into 1/2-inch pieces
2 ounces raw scallops, cut into 1/2-inch pieces
2 ounces crabmeat, picked for cartilage
8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (tablespoons)
Kosher or sea salt
Freshly ground black pepper
1/4 cup dried breadcrumbs
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.
