Baked Stuffed Lobster
By Yankee Magazine|Sep 25 2007|
Bertha uses the tomalley, or liver; of the lobster (what people call “the green stuff”) to help make her stuffing for this baked stuffed lobster recipe. Lobster pounds usually have tomalley available, but that in the lobsters should be ample.
Yield
Serves 4.
Ingredients
4 lobsters, 1-1/4 to 1-1/2 pounds apiece
1 cup tomalley, or what is available from the 4 lobsters
1/2 pound unsalted butter, melted
1 stick (1/2 cup) margarine, melted
3 stacks salt-free saltine crackers (3/4 of a 1-pound box)
1 to 2 teaspoons Worcestershire sauce, or more to taste
1 tablespoon cooking sherry
1 tablespoon mayonnaise
Instructions
Cook the lobsters. Split down the middle and remove the intestinal tract and the “lady,” the small sac near the head. For the filling, mix the tomalley, melted shortenings, and the crackers, well crumbled. Add the Worcestershire sauce, cooking sherry, and mayonnaise. Mix well. Fill the split lobsters with the stuffing mixture, padding it up over the top. Wrap the claws in foil so that they won’t dry out, and bake at 400 degrees F until stuffing is crisp on top (about 20 minutes or so).
My cracker dressing does not heat through at 400 degrees. What am i doing wrong?
The first direction is “Cook lobsters”. Do you boil/steam the lobsters first before splitting/stuffing/baking them? The recipe in the list says “Broiled Lobster”. Is this the recipe for “Broiled Lobster”?