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Stuffed Lobster is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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6 live lobsters, 1 - 1 1/2 lbs.
2 teaspoons butter
3 tablespoons chopped shallots
2 cloves garlic, minced
1/3 cup sherry
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3 tablespoons parsley
1 teaspoon pepper
3 cups bread crumbs
2 tablespoons Canola oil
Steam lobsters in a large covered pot of 2 inches boiling water. Lobsters will be cooked in 20 to 25 minutes, depending on size. Remove lobsters and reserve 2 cups of liquid. Remove the tail and claw meat from the two smallest lobsters and chop into small pieces. Heat butter in saucepan. Sauté shallots and garlic. Add sherry, vinegar, lemon juice, parsley and pepper. Stir in bread crumbs, then chopped lobster meat. Split the other four lobsters down the underside of the body. Clean out the bodies, adding the green tomalley and red coral to the bread crumb mixture, if desired. Fill the lobster bodies with the stuffing. Brush shells with Canola oil and put on a baking sheet. Bake in a preheated 400 degree oven for 20 minutes. Makes 4 servings.
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