Linda's New England Baked Stuffed Lobster
January 28, 2012
Categories: Dinner, Main Dish, Shellfish, Crab meat, Lobster, New England, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Winter, Oven Bake, Make it from scratch more
"I love seafood, and this is a restaurant quality recipe, that I hope you enjoy with your family and friends! It is great served with a nice side salad and Baked Potato or Rice Pilaf. This is a dish that I have made for a special dinner for birthdays and anniversaries, and for Valentine's Day for a romantic dinner. No matter when you have it, enjoy!"
- Serving Size: 1 (349.8 g)
- Calories 1657
- Total Fat - 184.4 g
- Saturated Fat - 116.7 g
- Cholesterol - 488.1 mg
- Sodium - 1223.5 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.4 g
- Sugars - 3.2 g
- Protein - 2.5 g
- Calcium - 62.4 mg
- Iron - 0.2 mg
- Vitamin C - 47.2 mg
- Thiamin - 0 mg
In a large bowl, mix melted butter into cracker crumbs and garlic powder.
Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
Add the crabmeat to the cracker crumb mixture. Mix well.
Stuff lobsters with cracker mixture.
Squeeze lemon over crumbs, and bake for 20 minutes, at 450 degrees F.
Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.
Tips & Variations
No special items needed.