Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 tablespoons unsalted butter
- 3 tablespoons butter, melted (for brushing)
- 1 medium onion, finely diced
- 2 sprigs tarragon, leaves picked and coarsely chopped
- 2 sprigs Italian parsley, leaves picked and coarsely chopped
- 4 ounces peeled raw maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice
- kosher salt or sea salt
- freshly ground black pepper
- 2 hard shell select lobsters (1 1/2 to 2 1/2 pounds each)
- 3 ounces common crackers or oyster crackers or dried cornbread, crumbled
Directions
1. Preheat the oven to 425 degrees 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.
9. With a cleaver of chef’s knife, split the lobsters in half lengthwise.
10. Remove and discard the head sac and intestine.
11. Remove the tomalley and the roe if present and place in a small bowl.
12. Break into small pieces using a fork.
13. With the back side of a knife, crack the center of each claw on 1 side only.
14. Season the lobsters lightly with salt and pepper.
15. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
16. The tomalley and roe are optional for the stuffing.
17. If you want to include them, mix them into the seafood mixture.
18. Gently fold the crumbled crackers into the mixture.
19. Divide the mixture evenly between 2 lobsters.
20. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
21. Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
22. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
23. Bake until the lobster is cooked through and the stuffing is crisp and golden.
24. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
Category:New England Recipes
Category:New England Meat Dishes