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Receta Jasper White's Baked Stuffed Lobster
by Global Cookbook

Jasper White's Baked Stuffed Lobster
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Ingredientes

  • 8 Tbsp. unsalted butter plus
  • 3 Tbsp. unsalted butter melted for brushing
  • 1 med onion finely diced
  • 2 sprg tarragon leaves picked, and coarsely minced - (2 tspns)
  • 2 sprg Italian parsley leaves picked, and coarsely minced - (2 tbspns)
  • 2 ounce peeled raw shrimp cut into " pcs
  • 2 ounce raw scallops cut into 1/2" pcs
  • 2 ounce crabmeat picked for cartilage Kosher or possibly sea salt to taste Freshly-grnd black pepper to taste
  • 2 x live hard-shell select lobsters (1 1/2 to 2 1/2 lbs ea)
  • 1/4 c. dry cornbread crumbled

Direcciones

  1. Preheat the oven to 425 degrees.
  2. Heat 8 Tbsp. butter in a saute/fry pan over medium heat. Add in the onions. Season with salt and pepper. Cook for 5 min, or possibly till soft, but not browned. Stir in the tarragon and the parsley. Add in the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cold.
  3. With a cleaver or possibly a chef's knife, split the lobsters in half lengthwise. Remove and throw away the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pcs with 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 baking sheet, place the halves together to resemble a butterfly.
  4. Mix the tomalley and roe into the seafood mix. Gently mix in the cornbread. Season with salt and pepper. Divivde the mix proportionately between the two lobsters. Don't pack the stuffing tightly or possibly it will affect the even baking of the lobster. Brush the 3 Tbsp. melted butter over the exposed tail meat, stuffing and claws. Bake till the lobster is cooked through and the stuffing is crispy and golden brown, about 20 to 24 min. Remove from the oven and serve at once.
  5. This recipe yields 2 to 4 servings.