Saturday, June 16, 2012

Baked stuffed lobster à la New England

Yesterday was National Lobster Day and all of New England is famous for its fresh fish. Here's a New England gastronomic favorite summer delicacy, an oh, so simple recipe for baked stuffed lobster. Because it is stuffed with the claw meat and scallops, it is also called Lobster 'Fisherman Style' in southern Rhode Island. The breading is light and not at all gooey. It's an easy recipe that can be prepared ahead and refrigerated until after cocktails.

Ask your local fish market to split the live lobsters, removing the roe and other unnecessaries. For four lobsters, also purchase a pound of Nantucket Bay scallops.

Juice of a lemon
Olive oil or a couple of pads of butter for each fish
3/4 to a cup of Ian's Panko whole wheat breadcrumbs
Tablespoon of fresh dill chopped, or a teaspoon of dried
Chopped shallot
Salt and pepper to taste
One pound of Nantucket Bay scallops
Four lobsters, 1 1/4 to 1 1/2 pounds each

Remove the lobster claws and steam in boiling water for about 10 minutes. When cool, remove the lobster meat from the claws and cut into bite-sized pieces. Mix together with the breadcrumbs, lemon juice, shallot, scallops, and dill. Stuff the lobster cavities and place on a baking sheet that has a lip. Drizzle with olive oil or butter pads. Bake for approximately 20-25 minutes in a 425 degree oven. Serve with melted butter. Yum!

Check out my New England Clam Chowder recipe.
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