Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Maine lobsters, 1-1/4 to
1 1/2 lb Each
1/2 lb Butter, melted
2 c Dried bread crumbs, ground
-fine
2 ts Worcestershire sauce
-pinch salt
-Tomalley and Coral

Split a live lobster: Spread flat. Using a teaspoon, remove the
tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein. Remove tail meat and chop
coarsely. Reserve. Leave claws intact. Prepare all lobsters as above.
Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, tomalley, and coral, and toss to mix well. Fill
the cavity of each lobster with the stuffing. Place in a foil lined
baking pan, alternating head and tail to fit better. Bring the edge
of foil up over the tail of each lobster. Press so as to secure end
of tail to pan so the tails do not curl up as they bake.Bake at 325f
for 50 minutes, more or less depending on size. Serve straight from
the oven.

From the files of Al Rice, North Pole Alaska. Feb 1994

Browse by categories