Stuffed Lobster with Shrimp

Name: Stuffed Lobster with Shrimp
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving
Ingredients: 2 cold water lobsters; 10 Shrimp; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 8 tablespoons salted butter; 1 cup panko or dried breadcrumbs; ½ teaspoon paprika; ½ teaspoon dried thyme; ⅛ teaspoon garlic powder; 1 teaspoon fresh chopped dill; ¼ cup flat Italian parsley; 1/2 teaspoon freshly grated lemon zest; Lemon wedges

User Reviews

5.0

15 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
4
Calories
426 kcal
Course
Main Course
Cuisine
American

Stuffed Lobster with Shrimp

Yara Blevins

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Baked Stuffed Lobster with Shrimp makes a big statement. Whether it’s a romantic meal or special celebration, this lobster with herbs, buttery bread crumbs and shrimp won’t disappoint. If you’re feeling intimidated, we break down the steps so that anyone can pull off this recipe.

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Ingredients

Servings

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 de-veined)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 tablespoons salted butter (melted)
1 cup panko or dried breadcrumbs
½ teaspoon paprika
½ teaspoon dried thyme
⅛ teaspoon garlic powder
1 teaspoon fresh chopped dill (optional)
¼ cup flat Italian parsley (chopped)
1/2 teaspoon freshly grated lemon zest
Lemon wedges (to serve)

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Instructions

Refrigerate your lobsters in the wax bag you get from the market. The cold temperature will keep them less active so they are easier to prepare. Putting them into the freezer for 10 minutes will also do the trick.
Use a sharp chef’s knife to dispatch the lobsters. Position the point of your knife vertically in the center of the head shell, just behind the eyes. In one smooth, quick motion, drive the knife straight down until you hit the cutting board below. This instantly and humanely kills the lobster. Any movements from the lobster from here on out are just reflexes. Make sure your cutting board has outer grooves or is placed on a large kitchen towel to catch any liquid.
Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat. Discard the stomach sack and intestines, which are usually transparent but filled with dark material, and the dark sand track that goes down to the tail. Use the kitchen shears to make a small cross cut in the shell (be careful not to cut the meat) about halfway up the lobster tail on each side. This will help prevent the lobster tail from curling up when it cooks in the oven. Next, remove the green tomalley and the roe, and set aside for the stuffing if you enjoy it, or discard. Rinse out each lobster under running water until clean. Pat the shells dry, and transfer to a sheet pan.
Clean and rinse the shrimp, and toss with a pinch of salt and freshly ground black pepper. Set aside.
Mix 2 tablespoons olive oil with 1 tablespoon melted butter, and brush the entire lobster––including the outside of the shells. At this point, reserve 4 tablespoons of the clarified melted butter in a small bowl for serving (clarified butter is the melted butter without the milk solids that float to the top).
Using a fork, mix the remaining butter with the panko breadcrumbs, paprika, thyme, garlic powder, dill (if using), parsley (reserve 1 tablespoon for garnish), and lemon zest.
Evenly distribute the breadcrumbs into the cavities of the split lobsters, making sure you don’t pack the stuffing. It should be loose, so the stuffing has a light and flakey texture. Next, lightly press five whole shrimp on top of the stuffing in each lobster.
Drizzle 1 teaspoon of the reserved clarified butter on top of the shrimp. You can add more butter in this step if you like. Heck you can add more butter at any step if you like!
Preheat the oven to 425°F/220°C, and bake the lobsters on the upper rack for 12 to 15 minutes, or until the meat is translucent. Don’t overcook the lobster, and remember it will continue to cook after you take it out! You can always put it back into the oven for more time, but you can’t reverse overcooking.
Transfer your lobsters to plates and sprinkle chopped parsley on top. Serve your stuffed baked lobster immediately with fresh lemon wedges and the melted butter you set aside earlier.

Nutrition Information

Show Details

Calories 426kcal (21%) Carbohydrates 11g (4%) Protein 24g (48%) Fat 32g (49%) Saturated Fat 16g (80%) Cholesterol 253mg (84%) Sodium 935mg (39%) Potassium 263mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1140IU (23%) Vitamin C 6.4mg (7%) Calcium 160mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories	426kcal	21%
Carbohydrates	11g	4%
Protein	24g	48%
Fat	32g	49%
Saturated Fat	16g	80%
Cholesterol	253mg	84%
Sodium	935mg	39%
Potassium	263mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1140IU	23%
Vitamin C	6.4mg	7%
Calcium	160mg	16%
Iron	2mg	11%