Venus De Milo Baked Stuffed Lobster Recipes

Steps:

• Prepare the lobsters for broiling and set aside.
• After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
• Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
• In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
• Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
• Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
• Next, divide the seafood into equal parts and fill the lobster body.
• Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
• Pre-heat the oven to 375 degrees F.
• Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
• Serve at once with lemon wedges and drawn butter.

Steps:

• Preheat oven to 450 degrees.
• Split live lobster with a sharp pointed knofe from head to tail.
• Open flat and remove intestinal vein, stomach, and tomalley.
• If desired, save tomalley to add to stuffing.
• Crack claws, remove meat, and cut into pieces.
• Moisten Ritz crumbs with butter and egg.
• Add Parmesan cheese, tomalley if desired, and crabmeat.
• Spread stuffing mixture into lobster cavity and tail.
• Place on baking sheet and place in oven for 20 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
• Add the onion and cook for 5 minutes until soft but not browned.
• Stir in the tarragon and parsley.
• If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
• Remove from the heat and let cool slightly.
• 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.
• Season with salt and pepper.
• With a cleaver of chef’s knife, split the lobsters in half lengthwise.
• Remove and discard the head sac and intestine.
• Remove the tomalley and the roe if present and place in a small bowl.
• Break into small pieces using a fork.
• With the back side of a knife, crack the center of each claw on 1 side only.
• Season the lobsters lightly with salt and pepper.
• On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
• The tomalley and roe are optional for the stuffing.
• If you want to include them, mix them into the seafood mixture.
• Gently fold the crumbled crackers into the mixture.
• Divide the mixture evenly between 2 lobsters.
• If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
• Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
• Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
• Bake until the lobster is cooked through and the stuffing is crisp and golden.
• Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

Steps:

• Parboil lobster for 7 minues in salted water.
• Remove and cool.
• Place the lobster on its back and use a good size, firm knife.
• Start at the lobsters mouth and quickly slice down the middle of the body and tail.
• Use both hands to open the body and remove the stomach (located just behind the mouth parts) and the tomalley (the green liver type organ that will be very obvious).
• Prepare a stuffing of your choice.
• I like this simple one.
• Fill the body and tail of your lobster with the stuffing mix.
• Preheat oven to 450 degrees F.
• Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.

Steps:

• 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

Steps:

• Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
• In a separate saucepan melt the butter and sauté the onions until they become transparent.
• Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
• Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
• Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
• Add the white wine and simmer for an additional 10 minutes.
• Adjust seasoning with salt and pepper and remove from heat.
• Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
• Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
• Remove the casserole from the oven and brown the top under the broiler if desired.
• Serve at once.