Baked Stuffed Lobster
A canner lobster goes a bit further with a stuffing. However, this is one of those recipes that's all about feel. No quantities, just a pinch, dash and quick pour.
- parmesan cheese
- bread crumbs
You'll need to start with live lobster. Place it on a cutting
board and slice the lobster down the middle.
Drain the liquid into a large bowl, and remove the tamale from
the lobster, also placing it in the bowl. Discard any of the remaining
insides of the lobster leaving only the white flesh.
Puree the juice and tamale to make fine mixture. Melt some butter
in a sauce pan. Add the bread crumbs to mixture, mix in the parmesan
cheese, and add finely diced mushrooms, shallots, garlic and finish
it with more butter, enough to make the mixture into a paste.
Stuff the lobster with the mixture, make sure to pat it into
the flesh to help it stick.
Lay the lobsters, shell side down, on a deep baking dish and
pour two cups of salted water into the dish to keep the stuffing
Cover the baking dish with foil and place in a 350 degree oven
for 35 minutes. This dish also works well on the BBQ.
Taking off the tinfoil and placing the dish back in the oven
for a few minutes before serving will crisp up the stuffing.
Sirois wastes very little of the lobster in this dish.
The tamale is used to in the stuffing mixture.
This Cornwall resident says fresh rolls and some homemade potato salad will add to the flavour of the dish.