Baked Stuffed Lobster with Shrimp

BAKED STUFFED LOBSTER WITH SHRIMP

Stuffed Lobster in a Baked Casserole is a powerful dish. This dinner is excellent for any special occasion, thanks to the herb stuffing, buttery breadcrumbs, and a row of delicious shrimp on top.

Whether it’s a birthday, a date night, or any special occasion, you won’t be disappointed if you pull this off! If you’re feeling intimidated, don’t sweat it. We’ll instruct you through every step of the procedure, from preparing the lobster to baking it in the oven to its absolute perfection.

Stuffed baked lobsters are a fantastic way to relive fond summer memories, and they also make a great Father’s Day supper.

Please enjoy this traditional lobster meal with all of your heart!

INGREDIENTS:

• 2 cold water lobsters
• 10 shrimps
• 8 tablespoons of salted butter
• 2 tablespoons of olive oil
• 1 cup of panko or dried breadcrumbs
• ½ teaspoon of paprika
• ½ teaspoon of dried thyme
• ⅛ teaspoon of garlic powder
• 1 teaspoon of fresh chopped dill
• ¼ cup of flat Italian parsley
• 1/2 teaspoon of grated lemon zest
• Salt and freshly ground black pepper
• Lemon wedges

INSTRUCTIONS:

1. Fresh live hard-shell lobsters at your local seafood market or supermarket are the best place to start. If you go to your local seafood market, you’re likely to see hard-shelled lobsters. However, lobsters that have recently molted may have a softer shell than usual. Softshell lobsters have a sweeter taste and a more soft texture, but they contain a lot of water and less meat, therefore, a good, live hard-shell lobster is the best for baking.
2. Wait until you’re ready to process your lobsters before storing them in the wax bag they came in from the market. Because they will be less active due to the cold, it will be simpler to prepare them. You can also try putting them in the freezer for a few minutes.
3. Use a sharp chef’s knife to split each lobster in half lengthwise without cutting it all the way through the lobster. When you hold the lobster down by its claw over its head, you’ll be able to do this. The soft spot between the legs is a good place to start when dividing the lobster in half lengthwise. When you reach the hard shell, remember to stop cutting so that you don’t penetrate it.
4. A pair of kitchen shears is all that is needed to remove the antennae and heads from a lobster once it has been split open. Split and flatten the lobsters lengthwise with your hands until they are completely flat.
5. Do not ingest the black-colored stomach sack and intestines, as well as the dark sand trail that leads to the tail. On either side of the tail, use kitchen shears to make a shallow cross-cut approximately midway up the lobster’s shell (be cautious not to harm the meat). That way, you can avoid curling up the lobster tail in the oven.
6. Once you’ve removed the green tomalley and the roe, you can either keep them for the stuffing or discard them, according to your preferences. Under running water, thoroughly clean each lobster. Transfer the shells to a baking sheet after they have been dried with a paper towel.
7. After cleaning and rinsing the shrimp, sprinkle them with a touch of salt and freshly ground black pepper. Set aside.
8. Brush the lobster with a mixture of 2 tablespoons olive oil and 1 tablespoon melted butter. Serve with 4 tablespoons of the clarified melted butter at this time.
9. Combine the remaining butter, 1 cup panko/breadcrumbs, and 1/2 teaspoon paprika with a fork until well-combined. 1/4 cup flat Italian parsley chopped finely (save 1 tablespoon for garnish), 1/2 teaspoon dried thyme, and 1/8 teaspoon garlic powder are all you need to make this dish.
10. Make sure you don’t overstuff the lobsters’ cavities with breadcrumbs by distributing them evenly. Stuffing will be lighter and flakier if it is loose. In each lobster, gently place five whole shrimp on top of the stuffing to seal it in.
11. The remaining clarified butter can be drizzled over the prawns. You have the option to add more butter at this point if you so desire.
12. Lobsters should be baked at 425 degrees Fahrenheit for about 12 to 15 minutes, or until the lobster tails are opaque in the center. Don’t overcook the lobster, and keep in mind that it will continue to cook even after you remove it from the pot. There is no way to undo overcooking, but you can always put it back in the oven for a longer time.
13. Place the lobsters on serving platters and garnish with fresh parsley. Make sure to serve your stuffed baked lobster right away with fresh lemon wedges and the melted butter you prepared previously.