Baked Stuffed Lobster New England Style Recette

Indulge in a taste of New England with this decadent Baked Stuffed Lobster recipe, courtesy of Jasper White! Succulent lobster meat is generously stuffed with a savory seafood and cracker mixture, then baked to golden perfection. This classic recipe is sure to impress your family and friends. Get ready for a truly unforgettable seafood experience!

Préparation 30 min

Cuisson 45 min

Calories 952.4 kcal

Protéines 73g

Note Soyez le premier

197

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Stuffed Lobster New England Style

11 tablespoons unsalted butter
11 tablespoons butter (generic term for unsalted butter in this recipe)
1 medium onion
2 tablespoons fresh tarragon
2 tablespoons fresh Italian parsley
1/2 pound raw shrimp (optional)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 lobsters (1 1/2 to 2 pounds each)
1 cup crushed saltine crackers
1/2 pound raw scallops (optional)
1 cup cooked lobster meat (optional)
1 cup cooked crabmeat (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Stuffed Lobster New England Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Baked Stuffed Lobster New England Style

Preheat oven to 425°F (220°C).
Melt 8 tablespoons (1 stick) butter in a 9-inch skillet over medium heat.
Add 1 medium onion, chopped, and cook for 5 minutes, until softened but not browned.
Stir in 2 tablespoons chopped fresh tarragon and 2 tablespoons chopped fresh parsley.
If using 1/2 pound raw shrimp or scallops, add them with the herbs and cook for 1 minute. If using pre-cooked seafood, skip this step.
Remove from heat and let cool slightly.
If using 1 cup cooked lobster meat or crabmeat, add it now. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Using a cleaver or chef's knife, split the lobsters lengthwise.
Remove and discard the head sac and intestine.
Remove the tomalley and roe (if present) and place in a small bowl. Break into small pieces using a fork. (Optional)
Gently crack the center of each claw on one side only, using the back of a knife.
Lightly season the lobster halves with salt and pepper.
Place the lobster halves on a large roasting pan or baking sheet, open side up.
If using, gently mix the tomalley and roe into the seafood mixture.
Gently fold in 1 cup crushed saltine crackers into the seafood mixture.
Divide the stuffing evenly between the 2 lobster halves. Do not pack tightly.
Brush 3 tablespoons melted butter over the exposed lobster meat, stuffing, and claws.
Bake for 17-24 minutes, depending on the size of the lobster (17 minutes for 1 1/2 pound lobster, 24 minutes for a 2-pound lobster), or until the lobster is cooked through and the stuffing is golden brown and crisp.

Nutrition Information (Approximate per serving)

Sodium

61 g

Sugar

22g

Fat

213g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood American

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Baked Stuffed Lobster New England Style ?

Baked Stuffed Lobster New England Style prend environ 75 minutes du début à la fin — environ 30 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Baked Stuffed Lobster New England Style ?

Baked Stuffed Lobster New England Style contient environ 952.4 calories par portion, avec environ 73 g de protéines, 10 g de glucides et 117 g de lipides.

De quels ingrédients ai-je besoin pour Baked Stuffed Lobster New England Style ?

Les principaux ingrédients de Baked Stuffed Lobster New England Style sont Unsalted Butter, Butter, Onion, Tarragon, Italian Parsley, Shrimp. Consultez la liste complète avec les quantités ci-dessus.