Description
A luxurious and flavorful recipe for stuffed lobster with shrimp, baked to perfection. This dish features fresh cold water lobsters filled with a seasoned breadcrumb and herb mixture, topped with tender shrimp, and baked for a light, flaky texture. Perfect for special occasions or gourmet dinners, it combines the sweetness of lobster and shrimp with aromatic spices and herbs.
Ingredients
Lobster and Seafood
- 2 cold water lobsters (Maine or Boston, about 1¼ to 1½ pounds/550-650g each)
- 10 shrimp (35-40 size, about 4 ounces/110g, peeled and deveined)
Seasonings and Herbs
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ⅛ teaspoon garlic powder
- 1 teaspoon fresh chopped dill (optional)
- ¼ cup flat Italian parsley (chopped), plus 1 tablespoon reserved for garnish
- ½ teaspoon freshly grated lemon zest
Fats and Oils
- 2 tablespoons olive oil
- 8 tablespoons salted butter (melted, with 4 tablespoons reserved for serving as clarified butter)
Other
- 1 cup panko or dried breadcrumbs
- Lemon wedges (to serve)
Instructions
- Keep Lobsters Cold: Refrigerate your lobsters in the wax bag from the market to keep them less active and easier to prepare. Alternatively, place them in the freezer for 10 minutes.
- Dispatch Lobsters: Use a sharp chef’s knife to quickly and humanely kill the lobster by inserting the knife vertically in the center of the head shell behind the eyes and driving it down in one smooth motion.
- Split Lobsters: Place each lobster on its back and use a sharp knife to split it lengthwise down the center, stopping before cutting all the way through the shell.
- Clean Lobsters: Use kitchen shears to trim antennae and heads. Flatten lobsters on the board, discard stomach sack, intestines, and dark sand track, and remove green tomalley and roe if preferred. Rinse under running water and pat dry. Transfer to a sheet pan.
- Prepare Shrimp: Clean and rinse shrimp, season with salt and black pepper, and set aside.
- Brush Lobsters: Mix 2 tablespoons olive oil with 1 tablespoon melted butter and brush the entire lobster, including shells. Reserve 4 tablespoons melted clarified butter for serving.
- Make Stuffing: Combine remaining melted butter with panko breadcrumbs, paprika, thyme, garlic powder, dill (if using), chopped parsley (reserve 1 tablespoon for garnish), and lemon zest.
- Stuff Lobsters: Evenly distribute the breadcrumb mixture loosely inside lobster cavities to maintain a light, flaky texture. Place five whole shrimp on top of the stuffing in each lobster.
- Add Butter: Drizzle 1 teaspoon of reserved clarified butter over shrimp (add more as desired).
- Bake Lobsters: Preheat oven to 425°F (220°C). Bake lobsters on the upper rack for 12 to 15 minutes until meat is translucent. Avoid overcooking.
- Serve: Transfer lobsters to plates, sprinkle with chopped parsley, and serve immediately with lemon wedges and reserved melted clarified butter.
Notes
- Use fresh cold water lobsters from reliable sources for the best flavor and texture.
- Loosely pack the stuffing to keep it light and flaky rather than dense.
- Do not overcook the lobster meat; it continues cooking slightly after removal from the oven.
- Clarified butter enhances flavor and presentation; separate milk solids for a clean finish.
- Optional dill adds fresh herbal notes but can be omitted if unavailable.
- Make a small cross cut in the lobster tail shell to prevent curling during baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
