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Ingredients
•
113g (1 stick) unsalted butter
•
3 tbs finely chopped shallots
•
2 cloves garlic, minced
•
¼ cup medium-dry sherry
•
450g fresh crab meat, picked over to
remove any shell or cartilage
Method
1. In a large saute pan, melt the butter.
Add the shallots and cook over
medium heat, stirring, until beginning
to soften. Add the garlic and cook for
1 minute. Add the sherry and cook for
1 minute.
2. Remove from the heat and add the
crabmeat, cracker crumbs, and
parsley. Season to taste with salt and
pepper. (You may not need salt
because the cracker crumbs can be
salty.) Cool the stuffing completely.
3. Preheat the oven to 218°C.
4. Place the lobsters on a cutting board
and use a large knife to split them in
Bake Stuffed Lobster
Cooking time: 50-55m – Temperature: 218°C
•
1 cup crushed ritz crackers
•
2 tbs chopped parsley
•
Salt and freshly ground black pepper
•
4 live 680g lobsters
•
3 tbs butter, melted
half. Remove the sand sac from the
head and the black intestinal vein.
Take off the claw bands and, if the
lobsters are hard-shells, crack the
claws in a couple of places with a
hammer so the heat will penetrate.
Place the lobsters, cut sides up, on
two rimmed baking sheets and
sprinkle the stuffing mixture over the
tail and bodies of the lobsters. Drizzle
with melted butter.
5. Bake until the lobster meat is opaque
and the crumbs are crisp and golden
brown, 15 to 22 minutes.
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