Piping hot and stuffed with scallops and shrimp right in the shell. Tender chunks hidden in a creamy bisque or delicious in Lobster Newburg. Diced quick and fine with fresh herbs for sliders or quesadillas. Ah, lobster! Local chefs show us how to fall in love with Cape Cod’s favorite crustacean.
Baked Stuffed Lobster
Two—1 pound local lobsters, split, cleaned and rinsed
One medium Spanish onion, finely chopped
One tablespoon fresh garlic, finely chopped
One tablespoon fresh shallot, finely chopped
¼ pound unsalted butter
One cup sherry
¼ pound fresh scallops, muscle removed
¼ pound U/12 shrimp, peeled, de-veined and tails removed
Four cups Ritz cracker crumbs
Two cups Japanese Panko crumbs
¼ pound lump crabmeat
Salt and pepper to taste
¼ cup parsley, chopped
Four tablespoons butter, melted
Two metal skewers
To split and clean a lobster, lay the lobster on its back and run a knife down the middle of the lobster all the way to the tail, but do not split the tail fan. Open up the cavity and remove the roe and intestinal matter. Give the cavity a gentle rinse.
Preheat oven to 375°.
Sauté onions, garlic and shallots in butter for about 10 minutes. Add sherry and reduce by half. Add scallops and cook for five minutes. Add shrimp and cook for another five minutes. Take off heat and allow to cool for 30 minutes.
In a large mixing bowl, mix together the Ritz cracker crumbs, Panko crumbs, crabmeat, salt and pepper and chopped parsley. Add cooked seafood and mix all ingredients well.
Run a skewer from the tail to the head of the lobster to prevent from curling in the oven. Fill cavity of the lobster with the stuffing, but do not pack too firmly. Sprinkle a few crumbs on top and drizzle with melted butter. Bake for 30 minutes. Serves two.
Chef Dave Woodbury
Old Yarmouth Inn Restaurant & Tavern
223 Route 6A, Yarmouthport
Open for lunch Tuesday to Saturday, dinner nightly, and for Sunday Brunch Buffet.