Yes, we do eat lobster for Christmas - and love it!
Seafood Stuffed Lobster Recipe
Feeds two
Ingredients:
For the Lobster:
3-4 lb. lobster (or two 1.5 to 2 lb. lobsters)
¼ cup sea salt
Salted butter, melted (to serve with the finished dish)
For the Seafood Stuffing:
½ cup red pepper, finely diced
½ cup red onion, finely diced
1 cup parsley, roughly chopped
½ teaspoon baking powder
2-3 cups Panko (Japanese bread crumbs)
½ lemon, freshly squeezed
¼ lb. of large or extra-large shrimp, shell & tail removed
¼ lb. of sea scallops
1 stick of melted butter
1 tablespoon of mayonnaise (optional)
4 or 5 dashes of tabasco or Sriracha
½ teaspoon of Old Bay seasoning
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Sweat* the red pepper and red onion in a bit of melted butter. Cut the shrimp and scallops into bite size pieces and add to the pan. Sauté for 2-3 minutes or until cooked about half way through.
Slightly toast the Panko in a dry non-stick pan over medium heat.
Melt rest of the butter and then fold in all of the seafood stuffing ingredients in a mixing bowl.
Cook the lobster in boiling salted water for 3 minutes. Remove and cool in an ice bath.
Remove claws and split the lobster down the middle with a sharp knife. Remove the tomalley* and reserve the lobster roe* (optional - see Notes below for lobster roe preparation.) Wash out the body cavity. Remove the claw and knuckle meat, keeping the claw meat intact if possible. Fold the knuckle meat into the seafood stuffing.
Fill the lobster body cavity with the seafood stuffing*, then press the lobster claw meat into the stuffing and bake for 10 to 12 minutes at 375 degrees. Finish under a broiler for 2 minutes or until the seafood stuffing is golden brown.
Serve:
Serve with melted butter and a lemon wedge.
*Notes:
Sweating is a technique used to drawn out moisture and soften aromatic vegetables like onions or peppers without browning them. They key is to cook the vegetables on a low heat until they are soft (or in the case of onions, translucent.) This will enhance their essence and build a flavor base for the seafood stuffing.
Tomalley or (more commonly known as “the green stuff”) is actually the lobster’s liver and pancreas found in the lobster carapace. This salty yet sweet “sauce” boasts a flavor that die hard lobster-lovers relish.
Lobster Roe or “coral” are the eggs (caviar) found in the body cavity of a female lobster. The eggs are naturally black and turn a beautiful bright coral red when cooked. To prepare the lobster roe, gently whisk to break up the eggs and add to a pan of hot melted butter on the stove for about 1 minute or until the eggs turn red. Fold the buttery roe into the seafood stuffing mixture.
How to stuff the lobster. Fluff the seafood stuffing with a fork and use a light touch when adding to the body cavity. If you over-stuff or pack down the stuffing, it will not cook properly.
Recipe Courtesy of Mac’s Seafood. All rights reserved.
