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Baked Stuffed Lobster New England-style

A lobster split and filled with a buttery seafood and cracker mixture, then baked until golden.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Shrimp and lobster work together. They rank in the top 4% of all ingredient pairs, and 403 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

Oven425°F

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the stuffing

  1. Preheat the oven to 425°F.

  2. Melt 8 tablespoons butter in a 9‑inch skillet over medium heat.

  3. Add the onion and cook for 5 minutes until soft but not browned.

  4. Stir in the tarragon and parsley.

  5. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.

  6. Remove from the heat and let cool slightly.

  7. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.

  8. Season with salt and pepper.

Prepare the lobsters

  1. With a cleaver or chef’s knife, split the lobsters in half lengthwise.

  2. Remove and discard the head sac and intestine.

  3. Remove the tomalley and the roe if present and place in a small bowl.

  4. Break into small pieces using a fork.

  5. With the back side of a knife, crack the center of each claw on one side only.

  6. Season the lobsters lightly with salt and pepper.

  7. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.

  8. If you want to include them, mix the tomalley and roe into the seafood mixture.

Stuff and bake

  1. Gently fold the crumbled crackers into the mixture.

  2. Divide the mixture evenly between 2 lobsters.

  3. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.

  4. Do not pack the stuffing tightly, or it will affect the even baking of the lobster.

  5. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.

  6. Bake until the lobster is cooked through and the stuffing is crisp and golden.

  7. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2‑pound lobster.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Shrimp + lobstertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together403 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Tarragon + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,259 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Tarragon + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,691 recipes

    Shared aroma: estragole (anise, licorice).

  5. Shrimp + oystertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together511 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and helps the onion soften and the stuffing brown in the oven.
Lobsters
The main protein; its meat cooks through in the oven and forms the dish's base.
Crackers
Crumbs absorb the juices and butter, giving the stuffing body and a crisp golden top.
Onion
Softened in butter, it adds sweetness and savory base flavor to the stuffing.
Shrimp or scallops
Add sweet, tender seafood pieces to the stuffing when used raw.

The step that matters

Do not pack the stuffing tightly. Dense stuffing insulates the lobster meat and slows heat penetration, so the meat may be unevenly cooked while the top overbrowns. A loose layer lets heat reach the meat evenly.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, tarragon, parsley, shrimp, pepper, lobster, oyster):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Shallotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, tarragon, parsley, shrimp, pepper, lobster, oyster. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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