Succulent Baked, Stuffed Lobster

Serves 2

Ingredients

• 2 – 5 lb. fresh lobsters
• 1 lb. sea scallops (cut into quarters) or (coarsely chopped)
• 1 lb. (16/20) shrimp (cut into thirds) or (coarsely chopped)
• 1 cup fresh crab meat or clams (optional)
• ¼ cup sherry or vermouth
• 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
• ½ onion medium dice (about ½ cup)
• 2 ribs celery, medium dice (about 1 cup)
• 5 tablespoons of butter or butter substitute + 1 stick additional butter or butter substitute for topping stuffing before baking and clarified butter
• 2 cups gluten-free clam juice or seafood stock
• Lemon Garnish

Lobster Preparation

1. Place the fresh lobster on its back
2. Using your chef’s knife, cut the lobster straight down the center, from head to tail by inserting your knife just underneath the head and making a cut down the center, splitting the belly (body and tail).
3. Remove the “inners”, the stomach and intestines, being careful not to rupture them, and discard.
4. Run under water and clean the insides of the lobster
5. Snip the swimmerets with kitchen shears
6. Place in a large baking dish
7. Tuck the claws by crossing one over the other

Stuffing Preparation

1. Place stuffing cubes in a large bowl and set aside
2. In a large skillet pan on medium heat, melt butter; add onions and celery and sauté until vegetables are tender.
3. Add sherry. Boil for approximately 2 minutes (until the sherry is cooked out) or until you can’t smell the sherry anymore.
4. Add the clam juice
5. Add the spice packet, bring to a boil.
6. Boil for approximately 2 minutes
7. Pour the mixture from pan over stuffing cubes.
8. Toss lightly until well mixed.
9. Cool mixture (can do this on a flat sheet tray for quicker results)
10. Mix the raw seafood into the cooled stuffing mix
11. Stuff lobster cavity
12. Place stuffed lobster into a large baking dish
13. Add about ¼ cup of sherry to pan
14. Top stuffing with ¼ tsp of butter before baking
15. Cover with foil
16. Bake at 350° for approximately 30 minutes, until the meat is opaque, and the stuffing is golden brown on top. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
17. For a crispier top set oven to broil and cook for 3 to 5 minutes.

For Clarified Butter:

Melt 1 stick of butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.

Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

Enjoy!