Ingredients: |
Ingredients: 3 cup Ritz cracker crumbs, crushed medium fine (two 4 oz sleeves of crackers)
1 pound fresh crabmeat
3 tablespoons cream sherry
3 tablespoons dry sherry
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon liquid hot peppersauce
6-8 tablespoons butter, melted, plus additional for serving
4 live lobsters, about 1 1/2 pounds each
4 large lettuce leaves
lemon wedges
|
Directions: |
Directions:In a large bowl, combine the cracker crumbs and crabmeat. Toss to mix. In a small bowl, stir together the cream sherry and dry sherry, Worcestershire sauce and hot pepper sauce. Drizzle this mixture over the crumb mixture and toss well to combine. Drizzle with 6 tablespoons of the melted butter and toss gently but thoroughly to combine. Squeeze a handful of the stuffing mixture; if it is too crumbly to clump together in your hand, add the remaining 2 tablespoons of butter and toss. The amount of butter needed will depend on the amount of moisture in the crabmeat. Bring a large pot of salted water to a boil. Plunge the lobsters into the boiling water and cook, covered, for 4-5 minutes, just until they turn red and stop moving. Remove with tongs and run under cold water to cool. Place underside up on a work surface and split from heat to tail with a large knife, but do not cut all the way through the top side of the shell. Remove the sand sacs in the head and any eggs. Pull out the black vein in the tail. Remove the claw bands and crack the large pincer claws with a mallet or rolling pin. There will be lots of juice, so have paper towels handy. Preheat the oven to 400º. Arrange the lobsters on two large baking sheets. Mound the stuffing into the bodies and over the tails. Fold up the bottom of the tail and wrap the stuffed bodies and tails in a large lettuce leaf or foil to prevent the stuffing from over browning. Bake in the preheated oven for 15 minutes. Remove the lettuce leaves or foil and continue to bake until the stuffing is golden brown, 5-10 minutes. Serve with lemon wedges and additional melted butter, if desired. |
Personal
Notes: |
Personal
Notes: This is a favorite from the New England Clam Shack Cookbook. The Lobster Pound in Lincolnville, Maine serves this impressive dish to many visitors. Ritz cracker crumbs are the basis for their buttery rich stuffing, which is full of sweet Maine rock crabmeat and two types of sherry.
|
This recipe for Baked Stuffed Lobster is from