Broiled Stuffed
Lobster – Print This Recipe
Yield: 10
servings
- 10 (1
lb 8 oz/680 g) lobsters
- 3 1/2
oz/99 g butter
- 10
oz/284 g minced onions
- 5
oz/142 g minced celery
- 4
oz/113 g minced red peppers
- 4
oz/113 g minced green peppers
- 1
tbsp/15 g salt
- 1 1/2
tsp/3 g ground black pepper
- 1 1/4
oz/35 g bread crumbs
- 1 1/2
fl oz/45 mL dry sherry
- 2
oz/57 g butter, melted
- Bring
a large pot of salted water to a boil. Add the lobsters and parboil for 7
minutes. Allow the lobsters to cool slightly.
- Detach
the claws from the bodies. Remove the meat from the claws and dice.
Reserve. Split the lobster bodies. Remove the coral and tomalley and
reserve to add to the stuffing, if desired.
- Melt
the butter in a sauté pan over medium-high heat. Add the onions, celery,
and peppers to the pan and cook for 5 to 6 minutes, or until the onions
are translucent. Season with salt and pepper and remove from the heat. Add
the reserved coral and tomalley, if using, the diced claw meat, bread
crumbs, and sherry. Adjust seasoning with salt and pepper, if needed.
- Spoon
the mixture into the body cavity of each lobster. Do not place stuffing
mixture over the tail meat. Season the tail meat with salt and pepper and
lightly brush with butter.
- Place
the lobsters back on a rack, shell side down, under the broiler until the
stuffing begins to crisp and turn golden brown, 5 to 7 minutes.
Recipe taken from: The Professional Chef, 8th Edition |
