Malvina is originally from Louisiana, and sometimes prefers an alternative to the traditional boiled lobster usually served in Maine. You can use either partially cooked lobsters, or start from scratch with live lobsters.

If you are using live lobsters, the first step is to split them for stuffing. Place the lobster on its back and use a large, 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). Many people feel the tomalley is a delicacy and it may be added to the stuffing if you wish.

The next step is to prepare a stuffing.  (The quantities below are for stuffing one lobster. For additional lobsters simply multiply the quantities by the number of lobsters you are serving.) We prefer our lobsters stuffed with fresh Maine lobster meat. You can either purchase your fresh Maine lobster meat all prepared, or boil and pick your own meat to add to the stuffing mix. Remember it takes approximately six pounds of whole lobsters to yield one pound of fresh Maine lobster meat.

Start by melting stick of butter. Beat one egg and combine it with cup of bread crumbs, one tablespoon of grated parmesan cheese, and four ounces of fresh Maine lobster meat. Add the melted butter to your mixture. Fill the body and tail of your lobster with the stuffing mix.

Preheat your oven to 450 degrees. Place the stuffed lobsters on a cookie sheet, and bake for 20 minutes, or until the stuffing is golden brown.

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