If you love seafood, then this is the dish for you!  Whole lobster, split and stuffed with a delicious mix of shrimp, scallops, and crab with fresh herbs and corn bread.  Absolutely fantastic and perfect to serve at any special occasion or get together.

 

Recipe created by Get Maine Lobster.

Ingredients

• 4 whole lobsters, boiled, split lengthwise
• 1 onion, diced small
• 2 medium shallots, diced small
• 1 cup + a little extra unsalted butter
• 2 ounces white wine
• 1 Tbsp tarragon, picked and minced
• 2 Tbsp chervil, picked and minced
• 4 ounces raw shrimp, peeled, cleaned, diced
• 4 ounces crab meat, picked and drained
• 4 ounces raw scallops, diced
• ½ cup cornbread, day old preferred and dried, diced finely
• Salt & Black Pepper to taste
• Cayenne to taste

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes
• Yield: Serves 4

Preparation

Preheat oven to 425 degrees F.

In a large sauté pan, melt butter over medium heat. Add in onions and shallots, and season lightly with salt and pepper. You want to sweat the onions down until they are very soft but have not gotten any color. Deglaze the pan with white wine and continue to cook for 3 minutes. Toss in herbs and season again. Now, add in all of the chopped seafood and cook for one minute.

Remove from heat and cool the mixture.

Using a cleaver or large chef’s knife, split whole lobsters lengthwise, starting at the head to pierce the brain. The best way to cut lobsters are with their backs on the cutting board, this will give you the most control. Once split, remove any undesirable parts; remove roe/tamale and reserve it in a small bowl.

After lobsters are split, season them with salt, black pepper and a little cayenne pepper. Using the side of your knife, crack each claw slightly. Lay lobsters out on lined baking sheets flesh side up.

In a bowl, mix tamale and roe together. Add in cornbread and mix slightly. Combine cornbread and  seafood mix.

Top each lobster half with stuffing mix and season again. Finally, brush the tops with a little extra butter and place in oven.

Bake for 20–25 minutes until seafood stuffing is cooked and golden brown on top.