Baked Lobster
Submitted by kiss the cook
Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of dish that turns a regular Tuesday into an occasion.
Split lobsters get packed with a stuffing of crushed Ritz crackers, melted butter, dry white wine, and a hit of Worcestershire, then baked until the topping goes golden and the meat is succulent.
The tomalley gets mashed right into the stuffing for that deep, briny richness you can’t get any other way.
It’s a classic New England baked stuffed lobster that feeds two people and pairs with nothing but drawn butter and good company.
Chef Tips
- Ask your fishmonger to split and crack the claws for you if you’re not comfortable doing it yourself.
- Crush the Ritz crackers by hand rather than in a food processor. You want some texture, not powder.
- Don’t skip the tomalley in the stuffing. It adds a depth of sea flavor that elevates the whole dish.
- A squeeze of lemon right at the table keeps things bright against all that butter.
Ingredients
Directions
*** 1¼ to 1½ lb. Lobsters (split and claws cracked)
Heat oven to 375℉ (190℃). Remove any tomalley (green liver) from lobsters; mash it and reserve. Place lobsters, split side up, in large, flat baking pan.
In bowl, combine crumbs, ¼ cup of the melted butter, Worcestershire, and wine. Add tomalley. Lightly spoon mixture into lobster cavities. Sprinkle exposed meat of lobster with melted butter.
Bake uncovered, 35 to 40 minutes. Sprinkle with paprika and parsley. Serve with additional melted butter.
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