Tiease's Lobster Delights 10/19/2012

       

Tiease's Valley of the Paper Divas

      

Tiease D. Deutsch          

Charlotte, N. C. 28299

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Recipes fit for a Queen!
Baked stuffed Lobster recipe

Serves 2

Ingredients

4 (2 lbs. each) lobsters

16 oz lump crab meat (about 2 cups)

½ lb sea scallops (about 1 cup)

½ lb cooked medium-size shrimp (about 1 cup)

3 additional lobster tails, chopped (optional)

2 sleeves Ritz crackers

1 cup seasoned breadcrumbs

juice of 1 lemon

1 cup Parmesan cheese, grated

¾ - 1 cup sweet wine (sherry, Marsala or Madeira)

2 ½ sticks melted butter (salted) - save some for brushing the lobster before putting in the oven

1 cup of white wine

Optional for Serving

lemon wedges

fresh parsley

melted butter

How-to

Prep the Lobsters

Place the lobster on its back (have a few kitchen towels on a cutting board to absorb the liquid). With a very sharp knife pierce the lobster in the head and cut down vertically all the way to the base

Remove claws and knuckles with kitchen sheers and reserve

Break down all the joints so the lobster will lay completely flat. If you don't, it will curl up while cooking. Continue with the other three

Cook Lobster Claws & Knuckles

Put about 2" of water in a large pot, season with salt and cover, put on medium low. Place claws and knuckles in pot and steam for about 10 minutes

Crack and remove meat. Put aside. Reserve liquid that comes out of shells

Make the Stuffing  (Freeze leftover stuffing and use it at a later date for baked stuff shrimp or lobster!)

Pick over crab meat, quarter the scallops, chop shrimp and lobster meat. In a large bowl place scallops and coat with breadcrumbs

Add all the seafood, the Parmesan cheese and crushed Ritz crackers together, then toss evenly. Put aside

Pour reserved liquid from claws over seafood crumb mixture

Add butter, lemon juice and sweet wine. Toss again. The mixture should hold together nicely (if not adjust accordingly)

Stuff the Lobsters

                                                    

Preheat oven to 400º

Place the meat of 2 cooked claws into the cavity of each raw lobster

Take about a cup or so of stuffing and pack the lobster loosely

Baste each lobster with melted butter

Poor about a ½ cup dry white wine in each pan

Bake for 30 minutes, basting halfway through

Garnish with a lemon wedge and parsley and serve with warm melted butter

Video:

URL: http://youtu.be/Oo2lP0abSds

© Tiease D. Deutsch     10/19 /2012
Creative Consultant, Author, Artist, R.N.