I just love traditions!  Our annual New Year’s Eve tradition is a wonderful lobster meal.  This year I stuffed the lobsters, purchased some shrimp fried rice at a local Chinese restaurant and some cole slaw from Germantown Commissary.  Yum!  What  a meal!

First purchase a couple of lobsters from your local grocery store.  Bob is the “killer of the lobster” person in our house.  I suppose I could do it, but I really like getting him involved in cooking.  Never had a lobster before we started dating back in 1971.  Bob’s family had a home on Long Island Sound and Bob grew up tending lobster pots with his dad.  I can remember the first time I had a lobster at his parents house,  his dad showed me how to open the little guy…but by the time I had it opened the meat was cold….hehehe.  Good memories.

Place lobster on a cutting board.  Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat).  Remove the black vein and rinse under cold running water.  Place lobster on baking sheet.  Preheat oven to 425 degrees F.

Remove the black vein

In a medium size skillet over medium high heat, melt 2 tablespoons of clarified butter.  Add shallot, celery, red pepper and lemon seasoning.  Saute until soft, about 10 minutes.  Deglaze vegetables with wine, sherry (I just love Harvey’s Bristol Cream in lobster recipes) and lemon juice.  Cook an additional 5 minutes over low heat.  Remove pan from stove.  Add 4 ounces of salad shrimp,  pankos, parmesan cheese and chopped fresh parsley, mix until well combined.

Chopped shallots, celery and red pepper

Place lobsters on baking sheet, stuff inside with stuffing and drizzle lobsters with 2 tablespoons of remaining clarified butter.

Stuff lobster

Place in preheated oven and bake 15-20 minutes, or until the tail reaches an internal temperature of 140° on an instant-read thermometer.  This meal would be very expensive in a restaurant, but you can make this at home for a fraction of that cost.  It’s really pretty easy, and not that time consuming.  I hope you try this wonderful lobster recipe at home and feel free to leave me your comments.  Bon Appetite!

Baked Stuffed Lobsters

2 live 1 1/2 pound lobsters
salt and pepper to taste
6 tablespoons clarified butter, divided
1 small shallot, finely chopped
1 stalk celery, diced
1/4 red pepper, diced
1/4 teaspoon Weber® Zesty Lemon & Seafood Seasoning
2 tablespoons white wine, drinkable quality
1 tablespoon Harvey’s Bristol Cream
juice of 1/2 lemon
4 ounces cooked and peeled salad shrimp, rinsed (can be found in the frozen seafood section of your grocery store)
1/2 cup Pankos
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley

Preheat oven to 425°F.

Prepare lobsters for stuffing.  Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat).  Rinse lobster under cold water.  Lightly season inside of lobsters with salt and pepper.

In a medium size skillet over medium high heat, melt clarified butter.  Add shallot, celery red pepper and lemon seasoning.  Saute until soft, about 10 minutes.  Deglaze vegetables with wine, sherry and lemon juice.  Cook and additional 5 minutes over low heat.  Remove pan from stove.  Add remaining ingredients and mix until well combined.

Place lobsters on baking sheet and stuff inside with stuffing.  Drizzle each lobster with 2 tablespoons of remaining clarified butter.  Place in preheated oven and bake 15-20 minutes, or until the tail reaches an internal temperature of 140° on an instant-read thermometer.