Baked Stuffed Lobster
Recipe courtesy Alton Brown (modified)

Baked stuffed lobster is a classic dish that was served at many fine hotels. For some Stuffed Maine Lobster recipes, shrimp or scallops are added along with lobster meat to the cracker stuffing.

2 (1 1/2-pound) lobsters
Fresh herbs: parsley, rosemary, thyme
4 tablespoons of butter
1/2 onion, diced
[1/2 stalk of celery, thinly sliced (optional)]
1 teaspoon lemon zest
2 tablespoons sliced scallions
2 handfuls crumbled buttery crackers, such as Ritz (My guess is about 1/2 cup)
[1/4 cup fresh parsley, chopped]
Extra-virgin olive oil, for brushing and drizzling

Preheat oven to 450 degrees F.

Place lobsters in pan and chill in freezer for 15 to 20 minutes. [Note: Never freeze live lobsters; instead, place them in the coldest part of the refrigerator, although they should be cooked within one day of bringing them home. Alton does this to put them into a numb sleep just before cooking. We skip this step.]

Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot [or insert a steamer basket] and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks [we do not add the herbs], then quickly place lobsters on top. Cover and cook for 2 to 3 minutes; they will cook more in the oven. Remove and place in ice bath to halt cooking.

Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the [underside of the] lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.

Move claws to pan and roast in oven for 4 minutes. [We often save the claws and the legs to make Lobster Stew.]

Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and celery and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss [you do not need too many - just enough to cover the lobster], off the heat, until all the liquid has been absorbed. [If the crackers are too dry, add more butter, not the liquid from cooking the lobster as this will make the cracker crumbs soggy.]

Spoon filling into the open body cavities. Brush tail meat with olive oil and place [lobsters] upright on the pan along with the claws. [We also cover the tail meat with the stuffing, as in the picture above. Add pats of butter on top.] Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.

Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping. [We serve them with a side of melted butter and lemon instead of the olive oil.]

*Smooth river rocks are available from your local landscape company.

4 servings

Tasty Side Dish Ideas

Baked stuffed lobster is a fancy entree for a special occasion, so the sides should rise to the occasion as well. They should also complement the richness of the lobster.

If it's a cool season, start with clam or corn chowder; if it's warm, gazpacho is a more appealing choice. Follow that with a salad of crisp greens, cucumbers, tomatoes, and asiago cheese in a creamy Parmesan or Parmesan vinaigrette dressing.

Risotto goes especially well with lobster, but any rice dish makes a good side. Rice pilaf would be an excellent alternative if you're looking for something a little lighter.

If you'd like a vegetable in addition to the salad, steamed asparagus with a vinegar and oil dressing is a tasty accompaniment. In summer, corn on the cob is a complementary vegetable side.

No matter which sides you choose, consider toasted garlic French bread a must. For wine, choose a dry, crisp white like Sauvignon Blanc, Chablis, or Albarino.