Baked Stuffed Lobster New England-style

Baked Stuffed Lobster New England-style Recipe | Ingredients: Butter, Onion, Tarragon, Italian Parsley, Shrimp, Lobster, Crackers

Region / culture: Italy, New England | Preparation time: 30 minutes | Cooking time: 17-24 minutes | Servings: 2

Introduction

Baked Stuffed Lobster New England-style is a classic dish that embodies the essence of coastal cuisine. This luxurious recipe combines the rich, sweet flavor of lobster with a savory stuffing, creating a meal that's both elegant and comforting. Perfect for special occasions or a decadent weekend dinner, this dish is sure to impress. Follow along as we dive into the history, preparation tips, and nutritional information of this beloved recipe.

History

The tradition of stuffing and baking lobster dates back to the early 19th century in New England, a region known for its abundant lobster harvests. Originally, the dish was a way to utilize the whole lobster, including the shell, which acts as a vessel for the flavorful stuffing. Over time, it evolved into a celebratory meal, often served at gatherings and holidays. The New England-style stuffing typically includes ingredients like breadcrumbs, herbs, and sometimes other seafood, reflecting the local cuisine's simplicity and reliance on fresh, regional ingredients.

Ingredients

8 tbsp unsalted butter
3 tbsp melted butter (for brushing)
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped
2 sprigs italian parsley, leaves picked and coarsely chopped
4 oz (113 g) peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 0.5 inch dice
kosher salt or sea salt
freshly ground black pepper
2 hard shell select lobsters (1.5 to 2.5 lb or 1.13 kg each)
3 oz (85 g) common crackers or oyster crackers or dried cornbread, crumbled

How to prepare

Preheat the oven to 425°F (218°C).
Melt 8 tbsp of butter in a 9-inch skillet over medium heat.
Add the onion and cook for 5 minutes until soft but not browned.
Stir in the tarragon and parsley.
If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
Remove from the heat and let it cool slightly.
If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let it cool, and then add the lobster or crabmeat.
Season with salt and pepper.
With a cleaver or chef’s knife, split the lobsters in half lengthwise.
Remove and discard the head sac and intestine.
Remove the tomalley and the roe if present and place them in a small bowl.
Break them into small pieces using a fork.
With the back side of a knife, crack the center of each claw on one side only.
Season the lobsters lightly with salt and pepper.
On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
The tomalley and roe are optional for the stuffing.
If you want to include them, mix them into the seafood mixture.
Gently fold the crumbled crackers into the mixture.
Divide the mixture evenly between 2 lobsters.
If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
Brush 3 tbsp of melted butter over the exposed meat tail, stuffing, and claws.
Bake until the lobster is cooked through and the stuffing is crisp and golden.
Bake for 17 minutes for a 1.5 lb (680 g) lobster and 24 minutes for a 2 lb (907 g) lobster.

Variations

1. Gluten-Free: Substitute the common cornbread with a gluten-free alternative.
2. Seafood Delight: Add chopped scallops or shrimp to the stuffing for an extra seafood punch.
3. Herb Freshness: Experiment with different herbs like chives or dill for a new flavor profile.

Cooking Tips & Tricks

1. Use fresh, high-quality lobsters for the best flavor and texture.

2. Be gentle when cracking the lobster shells to avoid shattering them, as they will hold your stuffing.

3. Don't overpack the stuffing; it should be lightly filled to allow even cooking.

4. Brushing melted butter over the lobster before baking adds moisture and richness.

5. Adjust cooking times based on the size of your lobsters to avoid overcooking.

Serving Suggestions

Serve the Baked Stuffed Lobster with a side of steamed green beans, roasted potatoes, or a fresh garden salad for a balanced meal. A slice of lemon on the side adds a nice touch of acidity to brighten the dish.

Cooking Techniques

Baking is the primary cooking technique for this dish, providing a gentle heat that cooks the lobster thoroughly without drying it out. Preparing the stuffing on the stovetop before baking allows for the flavors to meld beautifully.

Ingredient Substitutions

1. Gluten-Free Bread Crumbs: For a gluten-free version, replace the cornbread with gluten-free breadcrumbs.

2. Olive Oil: For a healthier fat option, substitute some of the butter with olive oil.

3. Fresh Herbs: Feel free to use whatever fresh herbs you have on hand or prefer for a personalized touch.

Make Ahead Tips

Prepare the stuffing up to a day in advance and store it in the refrigerator. When ready to cook, stuff the lobsters and proceed with the baking. This can save time and streamline the cooking process for special occasions.

Presentation Ideas

Serve the lobsters on a large platter garnished with lemon wedges and fresh herbs. A drizzle of melted butter over the top adds a glossy, appetizing finish.

Pairing Recommendations

A crisp, dry white wine like Chardonnay or Sauvignon Blanc pairs beautifully with the rich flavors of the lobster. For a non-alcoholic option, try a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven, covered with foil, to prevent drying out.

Nutrition Information

Calories per serving

A single serving of Baked Stuffed Lobster New England-style contains approximately 400-500 calories. The exact number will vary based on the size of the lobster and the amount of butter used in the recipe.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the common cornbread used in the stuffing. Approximately, a serving of this dish contains about 15-20 grams of carbohydrates, depending on the size of the serving and the exact composition of the cornbread.

Fats

Lobster itself is low in fat, but this recipe includes butter, which increases the fat content. Each serving contains roughly 20-25 grams of fat, primarily from the unsalted butter used in both the stuffing and the brushing on top. Opting for a lighter version, you could reduce the butter or substitute part of it with a healthier fat like olive oil.

Proteins

Lobster is an excellent source of high-quality protein. A single serving of this dish can provide approximately 30-35 grams of protein, making it a satisfying and muscle-friendly option for a meal.

Vitamins and minerals

Lobster is rich in several vitamins and minerals, including vitamin B12, zinc, and selenium. These nutrients play vital roles in maintaining health, from supporting the immune system to aiding in metabolism. The herbs and vegetables added for flavor also contribute small amounts of vitamins and minerals.

Alergens

This recipe contains common allergens: shellfish (lobster) and dairy (butter). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Baked Stuffed Lobster New England-style is a rich, protein-packed dish with moderate carbohydrates and fats. It provides valuable vitamins and minerals, making it a nutritious option for a special occasion meal.

Summary

Baked Stuffed Lobster New England-style is a luxurious dish that combines the sweetness of lobster with a savory stuffing. Perfect for special occasions, this recipe is rich in protein and full of flavor. With a variety of nutritional benefits and the flexibility to adapt to dietary needs, it's a delightful way to celebrate the bounty of the sea.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Baked Stuffed Lobster New England-style. It was many years ago, when I was just a young girl living in a small coastal town in Maine. I had always been fascinated by the idea of cooking and baking, and I was eager to learn as much as I could about different culinary techniques and recipes.

One day, while I was visiting the local fish market with my mother, I saw a display of freshly caught lobsters. The bright red shells and waving antennae caught my eye, and I knew I had to try my hand at preparing them.

As we were browsing through the different types of seafood, a kind old fisherman approached us and struck up a conversation. He asked if we had ever tried making Baked Stuffed Lobster New England-style, a traditional dish in our region. I admitted that I had never even heard of it, but I was eager to learn. The fisherman smiled and handed me a weathered piece of paper with the recipe written in faded ink.

He explained that this recipe had been passed down through generations in his family, and he was happy to share it with someone who showed such a passion for cooking. I thanked him profusely and tucked the recipe into my pocket, eager to try it out as soon as I got home.

That evening, I spread out all the ingredients on the kitchen counter and carefully read through the instructions. The recipe called for fresh lobster, breadcrumbs, butter, herbs, and a few other simple ingredients. It seemed straightforward enough, but I knew that the key to making a truly delicious dish was in the preparation and execution.

I carefully followed each step, from boiling the lobster to mixing the stuffing and carefully scooping it into the shells. I could already smell the mouthwatering aroma of the dish as it baked in the oven, and I knew that I was onto something special.

When the timer finally dinged, I opened the oven door to reveal a beautifully golden brown lobster, stuffed to the brim with savory goodness. The buttery breadcrumbs had formed a crispy crust on top, and the smell was absolutely intoxicating.

I couldn't wait to dig in and taste my creation. As I took my first bite, I knew that I had found a new favorite recipe. The tender lobster meat paired perfectly with the rich and flavorful stuffing, creating a dish that was truly a taste of New England.

From that moment on, Baked Stuffed Lobster New England-style became a staple in my cooking repertoire. I would make it for special occasions, family gatherings, and even just for myself when I wanted to treat myself to something truly decadent.

As the years went by, I continued to perfect the recipe, adding my own little twists and variations to make it truly my own. Each time I made it, I would think back to that kind old fisherman who had shared his family recipe with me, and I would be filled with gratitude for the culinary journey that had brought me to this point.

Now, as I sit here in my cozy kitchen, surrounded by the comforting smells of butter and herbs, I can't help but smile as I think about all the meals I have cooked and all the recipes I have learned over the years. But no matter how many dishes I try, Baked Stuffed Lobster New England-style will always hold a special place in my heart as the recipe that started it all.