Ingredients:
- 1 stick unsalted butter
- 2 shallots, finely chopped
- To taste, sea salt
- To taste, freshly ground pepper
- 8 ounces fresh crabmeat
- 8 ounces shrimp, coarsely chopped
- 8 sea scallops, coarsely chopped
- 1 lemon, juice only
- 1 bag herb seasoned stuffing mix
- 1 cup very dry sherry
- 4 each 1½ pound live Maine Lobsters
- 4 Tablespoons unsalted butter, melted
Preparation:
Melt the one pound of butter in sauté pan over medium high heat and sauté shallots until tender. Add salt and pepper and seafood and sauté for one minute (do not overcook). Reduce heat to low and add lemon juice, stuffing mix, and sherry, stirring gently and thoroughly. Remove from heat.
Preheat oven to 450 degrees F. Place live Maine Lobster on back on cutting board, split Maine Lobster lengthwise being careful not to cut Maine Lobster through back of shell. Remove tomalley and sac (stomach) of each Maine Lobster and rinse cavity. Lay the Maine Lobsters on their backs on a flat baking sheet. Brush Maine Lobsters with some of the melted butter. Place stuffing in cavity of Maine Lobster, mounding stuffing on tail as well. Brush stuffed Maine Lobsters with a little more melted butter.
Bake for 15 minutes -- do not overcook. Place on platter; serve immediately with butter and lemon wedges on side. Serve with salad and your favorite bottle of wine or champagne. This is elegantly simple, and easy to prepare, even for a novice.
|
