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Easy and Elegant Baked Stuffed Lobster

If you're planning a celebration menu, why not create a restaurant-caliber stuffed lobster dish at home. It's a great centerpiece for a fancy meal and perfect for a birthday, anniversary, Valentine's Day, or New Year's Eve. To make this dish, fresh lobster is stuffed with a savory cracker mixture flavored with sweet onion, celery, garlic, and Parmesan cheese. The dish is then baked in the oven for a quick and elegant meal for two.​

Whereas steaming or boiling lobster kills this crustacean; when stuffing and baking, the lobster needs to be killed beforehand. There are a few ways to do this, including freezing ahead of time or, for a quicker method, placing a knife in the lobster's back.

This impressive dish should have some worthy sides, such as creamy clam chowder or zesty gazpacho. Pan-roasted asparagus with lemon and garlic is a wonderful accompaniment, as is a simple risotto.

Ingredients

  • 1 (1 1/4- to 1 1/2-pound) live lobster

  • 1 cup buttery cracker crumbs, such as Ritz or Club

  • 2 tablespoons butter, melted, plus more for serving if desired

  • 2 tablespoons minced celery

  • 2 tablespoons minced sweet onion

  • 2 tablespoons freshly grated Parmesan cheese, divided

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon lemon pepper

  • Dash of salt, or to taste

  • Dash of sweet Hungarian paprika

 

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Easy and Elegant Baked Stuffed Lobster ingredients

  2. To instantly kill the lobster, place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)

  3. Flip the lobster over on its back. Using a sharp knife or kitchen shears, cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.

    cut the lobster's body cavity open all the way down to the end of the tail

  4. Remove and reserve the tomalley (yellowish-green colored liver).

    Remove and reserve the tomalley

  5. Remove the stomach and intestines, being careful not to rupture them, and discard.

    Remove the stomach and intestines

  6. Rinse the lobster cavity and set aside.

    Rinse the lobster cavity

  7. In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.

    cracker crumbs, melted butter, celery, onion, Parmesan cheese, garlic powder, lemon pepper, and salt in a bowl

  8. Add the tomalley from the lobster and mix gently.

    add the tomalley to the cracker mixture

  9. Pack the cracker mixture into the lobster's body cavity.

    lobster cavity filled with the cracker mixture

  10. Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.

    parmesan cheese on top of cracker mixture in the lobster cavity

  11. Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.

    Easy and Elegant Baked Stuffed Lobster on a baking pan
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