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Baked Stuffed Lobster New England Style Recipe

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!

Prep Time 30 mins
Cook Time 45 mins
Calories 952.4 kcal
Protein 73g
Rating 5.0 (7 Reviews)
Baked Stuffed Lobster New England Style 107

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)

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How to Make Baked Stuffed Lobster New England Style

  1. Preheat oven to 425°F (220°C).
  2. Melt 8 tablespoons (1 stick) butter in a 9-inch skillet over medium heat.
  3. Add 1 medium onion, chopped, and cook for 5 minutes, until softened but not browned.
  4. Stir in 2 tablespoons chopped fresh tarragon and 2 tablespoons chopped fresh parsley.
  5. 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.
  6. Remove from heat and let cool slightly.
  7. If using 1 cup cooked lobster meat or crabmeat, add it now. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  8. Using a cleaver or chef's knife, split the lobsters lengthwise.
  9. Remove and discard the head sac and intestine.
  10. Remove the tomalley and roe (if present) and place in a small bowl. Break into small pieces using a fork. (Optional)
  11. Gently crack the center of each claw on one side only, using the back of a knife.
  12. Lightly season the lobster halves with salt and pepper.
  13. Place the lobster halves on a large roasting pan or baking sheet, open side up.
  14. If using, gently mix the tomalley and roe into the seafood mixture.
  15. Gently fold in 1 cup crushed saltine crackers into the seafood mixture.
  16. Divide the stuffing evenly between the 2 lobster halves. Do not pack tightly.
  17. Brush 3 tablespoons melted butter over the exposed lobster meat, stuffing, and claws.
  18. 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!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Seafood American Oven Easy Beginner Cook Dinner Party Holiday Event Romantic Lobster Fish Dietary New Years Comfort Food Valentines Day Northeastern United States Shellfish Taste Mood Equipment Number Of Servings