Monday, September 21, 2009

How to Make Lobster Stuffed Maine Lobsters

Good morning foodies! I hope everyone had an awesome weekend! My weekend was nice and relaxing, and despite it being a very gray and dreary morning here in Sweet Home Chicago, I am having an AWESOME Monday. On the way to work this morning, I was thinking about how long the week is going to be and how much work I had to do, and then I decided instead of getting myself stressed out about how much I need to get done, I was going to put my energy into telling myself that it's going to be a stellar week. Some might call it lying to myself, others might call it willing something into existence...I don't know and I really don't care much. I'm just going to enjoy it while it lasts.
This week's recipe was actually made last week Tuesday, and I just had so much to take care of last week, I'm only getting it up now. It was a phenomenal feast. There are very few things in this world as decadent and delicious as a Lobster Stuffed Maine Lobster. Well, with no further ado, here is the video on how to make Lobster Stuffed Maine Lobsters from Lobster Gram! Happy eating foodies, I'll be back soon with images!

2 Maine Lobsters 1 1/4 lbs each
4 Tbsp. breadcrumbs
4 Tbsp. grated Parmesan cheese
2 Tbsp. fresh minced parsley
2 dash paprika
2 Tbsp. butter, melted
4 Tbsp. dry white wine
4 Tbsp. lemon juice
1 clove garlic, crushed

Bring a large pot of water to a full rolling boil. Put lobsters into the pot head first and cover immediately. Once the water has returned to a full rolling boil, remove the top to the pot and set the kitchen timer for about 4 minutes.
Once 4 minutes have passed, remove the Lobsters from the water and run under cold running water to stop the cooking process.
Once Lobsters have cooled, remove their claws and arms,as well as all of their little legs on the under-body.
Crack open the claws and arms and remove all of the meat, putting it into a large mixing bowl. To remove the meat from the little legs easily, simply break them off at the joints, and roll a rolling pin over the leg once, this will push the meat out in a tube shaped piece easily. Save all leg and claw meat in mixing bowl.
After you have collected the leg meat, it's time to split the Lobster bodies.
Using a very sharp butcher's knife, insert the point of the knife into the back of the head of the cooked lobster and push down to separate the halves of the body. Once the entire Lobster has been halved lengthwise, remove all of the head and body sacs and rinse any unwanted bits off of the inside of the Lobster. If you see a great deal of green stuff in the center, don't worry, that is just the Lobster's liver, and that can easily be rinsed out.
Combine breadcrumbs, cheese and other stuffing ingredients into the mixing bowl with the lobster meat and combine until bound together.
Stuff the lobster bodies and tail meat full of Lobster stuffing and drizzle with clarififed butter.
Place the lobster halves on a cookie sheet or thick piece of tin foil and place in the broiler for 4-5 minutes.

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