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| Grandma's Stuffed Lobster |
"This is my grandmother's recipe for crammed coldwater lobster. It is some distance and away my favourite meal, and in case you sense like splurging you'll not be disenchanted. Also, this same stuffing is splendid for fish. Serve with more melted butter for dipping."
Ingredients :
- half cup butter, or as wanted
- 1/2 pound bay scallops
- 2 cups ground butter spherical crackers (which include Ritz®)
- 1 cup graham cracker crumbs
- 1 teaspoon rooster seasoning
- 2 medium (1 1/2 pound) live cold-water lobsters
Instructions :
| Prep : 25M | Cook : 2M | Ready in : 56M |
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- Melt butter in a skillet over medium warmness. Add scallops; cook dinner and stir until opaque, about 6 mins.
- Combine the cooked scallops and melted butter from the skillet, floor crackers, graham cracker crumbs, and chicken seasoning in a bowl. Mix nicely, including additional melted butter if the stuffing is too dry.
- Bring 2 inches water to a boil in a huge pot. Place lobsters in pot; steam till vivid crimson, about 20 mins.
- Lay cooked lobsters on the their backs on a work floor. Wear gloves and make an incision among the legs all the way down to the tail the use of a heavy knife. Pry open the chest cavity and rinse out innards with heat water. Fill the chest hollow space and tail with the stuffing till overflowing.
- Set oven rack about 6 inches from the heat supply and preheat the oven's broiler. Place stuffed lobsters on their lower back on a baking sheet.
- Bake under the broiler till stuffing has browned, approximately 5 minutes.
Notes :
- Nutrition facts for this recipe consists of the entire amount of butter inside the ingredients list. The real amount of butter ate up will vary.
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