Make this baked stuffed lobster recipe for someone special tonight. This was a total celebration of the sea with fresh scallops and shrimp for a seafood dinner to remember. A trio of herbs, pop of lemon zest, and splash of white wine ties it all together. Old Bay Seasoning makes this stuffing!
Serves 2
Ingredients:
Live lobster: (2) 1 ¼ to 1 ½ lbs. (Optionally try Large Cold Water Lobster Tails )
- 4 Tbs + 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 cup shrimp peeled and deveined, chopped
- 1/2 cup scallops quartered
- 1/4 lbs butter crackers, crushed
- 1/4 cup plain panko breadcrumbs
- 1 tbsp dill, finely chopped
- 1 tbsp chives, chopped
- 1 tbsp flat leaf parsley, chopped
- 1 tsp lemon zest
- 1 tsp Old Bay or favorite seafood seasoning, divided
- 1/3 cup dry white wine
- Juice of 1/2 lemon
Time needed: 30 minutes
- Before Starting
Preheat oven to 425 degrees.
- Butterfly Lobster Tails (Using Tails)
Using kitchen shears, butterfly the lobster tails. Cut down the middle of the top shell, stopping at the tail fin. Using your fingers, gently ease the meat away from the shell, pulling up and over to rest on top of the shell. Place the tails in an oven safe baking dish or cast iron.
- Cleaning Whole Lobsters (Using Whole)
Cut lobster lengthwise but don’t cut all the way through. Remove intestines, (orange and green material). The lobster may still make slight movements due to nerve movement. If you choose to, you can place the lobster in fresh water for 15 minutes. This will humanly kill the lobster and then you can begin to cut it in half.
- Fragrant Butter
Heat a medium sized skillet over medium-low heat and add 4Tbs of butter along with shallots and garlic. Sautee for 1-2 minutes or until fragrant.
- Basting
Brush lobster tails or whole lobsters with the fragrant melted butter, pushing shallot and garlic aside, and top with ¼ tsp Old Bay Seasoning.
- Stuffing
Add shrimp and scallops to fragrant butter mixture and season with remaining Old Bay. Cook for about 1 minute or until opaque. Add panko and cracker crumbs to mixture, tossing to coat. If the mixture is too wet, add more panko until desired texture. Remove from heat and fold in herbs and lemon zest. Dividing mixture, pack half into a 1 cup measuring cup to form before gently topping first lobster tail and pressing down slightly to stabilize. Repeat steps for second tail. *A little spilling of stuffing onto pan is okay!
- Oven Ready
Add white wine, lemon juice and butter to bottom of pan with lobster and bake until internal temp. of 140 degrees. Top lobster with remaining sauce and serve.
How about something sweet from New England? Whoopie Pies make your lobster dinner even sweeter!
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Baked Stuffed Lobster Recipe with Shrimp & Scallops Oh My!
- Total Time: 40
- Yield: 2 1x
Ingredients
- 4 Tbs + 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 cup shrimp peeled and deveined, chopped
- 1/2 cup scallops quartered
- 1/4 lbs butter crackers, crushed
- 1/4 cup plain panko breadcrumbs
- 1 tbsp dill, finely chopped
- 1 tbsp chives, chopped
- 1 tbsp flat leaf parsley, chopped
- Live lobster: (2) 1 ¼ to 1 ½ lbs.
- 1 tsp lemon zest
- 1 tsp Old Bay or favorite seafood seasoning, divided
- 1/3 cup dry white wine
- Juice of 1/2 lemon
Instructions
- Before Starting
Preheat oven to 425 degrees.
- Butterfly Lobster Tails (Using Tails)
Using kitchen shears, butterfly the lobster tails. Cut down the middle of the top shell, stopping at the tail fin. Using your fingers, gently ease the meat away from the shell, pulling up and over to rest on top of the shell. Place the tails in an oven safe baking dish or cast iron.
- Cleaning Whole Lobsters (Using Whole)
Cut lobster lengthwise but don’t cut all the way through. Remove intestines, (orange and green material). The lobster may still make slight movements due to nerve movement. If you choose to, you can place the lobster in fresh water for 15 minutes. This will humanly kill the lobster and then you can begin to cut it in half.
- Fragrant Butter
Heat a medium sized skillet over medium-low heat and add 4Tbs of butter along with shallots and garlic. Sautee for 1-2 minutes or until fragrant.
- Basting
Brush lobster tails or whole lobsters with the fragrant melted butter, pushing shallot and garlic aside, and top with ¼ tsp Old Bay Seasoning.
- Stuffing
Add shrimp and scallops to fragrant butter mixture and season with remaining Old Bay. Cook for about 1 minute or until opaque. Add panko and cracker crumbs to mixture, tossing to coat. If the mixture is too wet, add more panko until desired texture. Remove from heat and fold in herbs and lemon zest. Dividing mixture, pack half into a 1 cup measuring cup to form before gently topping first lobster tail and pressing down slightly to stabilize. Repeat steps for second tail. *A little spilling of stuffing onto pan is okay!
- Oven Ready
Add white wine, lemon juice and butter to bottom of pan with lobster and bake until internal temp. of 140 degrees. Top lobster with remaining sauce and serve.
- Prep Time: 20
- Cook Time: 20
- Category: Lobster
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1600
- Fat: 30
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Fresh Blueberry Pies$7.95 -
Whoopie Pies$12.95
About how long to cook the tails or whole lobster? When measuring the temp to see if the lobster is cooked, do I measure in the tail or stuffing?
Much depends on the side of the tails or lobster. Your best bet is to use an instant read thermometer to check the temperature of the lobster. You want to aim for about 135 degrees at the thickest part of the
the tail.