Baked Lobster
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lobsters
fresh boiled |
*
|
| ⅓ | cup |
butter
melted or margarine |
|
| 1 | tablespoon |
white wine
dry |
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 1 | cup |
crackers
finely crushed ritz |
*
|
| 1 ½ | tablespoons |
worcestershire sauce
worcestershire sauce |
|
| ½ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lobsters
fresh boiled |
*
|
| 79 | ml |
butter
melted or margarine |
|
| 15 | ml |
white wine
dry |
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 237 | ml |
crackers
finely crushed ritz |
*
|
| 23 | ml |
worcestershire sauce
worcestershire sauce |
|
| 2.5 | ml |
paprika
|
|
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.
