BAKED LOBSTERS WITH A TARRAGON STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body. Hack away the claws and reserve them. Cut the lobsters in half lengthwise, head to tail. Remove and discard the tough sac inside the body near the eyes. Remove and discard the dark vein (the intestinal tract) from the tail section. Remove and reserve the soft coral and tomalley from each lobster. Place these in a bowl.
- Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic. Sprinkle with thyme, salt and pepper. Cook, stirring, about 1 minute. Let cool.
- To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper. Beat well to blend. Add the celery and green-onion mixture and blend.
- Arrange lobster halves, shell side down, on a baking sheet. Scatter the claws around the halves.
- Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half. Do not cover the tail meat with the mixture. Sprinkle the tail meat with salt and pepper. Brush the tail meat with oil.
- Place in the oven, and bake 20 minutes. Serve with basil-butter sauce on the side.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 6 grams, Sodium 1528 milligrams, Sugar 1 gram, TransFat 0 grams
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Anj Swope
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lobster is always tender and juicy, and the stuffing is flavorful and aromatic. I highly recommend it!
Samia Saghir
[email protected]This recipe is a keeper! The lobster was cooked to perfection and the stuffing was delicious. I especially loved the crispy breadcrumb topping. It's a bit pricey to make, but it's worth it for a special occasion.
Sanjeda Akther
[email protected]I'm not a fan of tarragon, so I substituted it with parsley. It turned out great! The lobster was tender and juicy, and the stuffing was flavorful without being overpowering. I'll definitely make this again.
James Phillips
[email protected]This is my new favorite lobster recipe! The tarragon stuffing is amazing and really complements the lobster. I also love that this recipe is relatively easy to make. I'll definitely be making it again soon.
Aniee Abbasi
[email protected]The stuffing was a bit too dry for my taste. I think I'll add some more butter or maybe some cream next time. Other than that, the recipe was great and the lobster was cooked perfectly.
aa
[email protected]I followed the recipe exactly and the lobster turned out a bit overcooked. I think it's important to keep an eye on the cooking time and adjust it based on the size of the lobster. Overall, it was still a good dish, but I'll be more careful next time
Loraine Butler
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lobster was tender and juicy, and the stuffing was perfectly seasoned. I especially loved the crispy breadcrumb topping. Will definitely make it again for special occasions.
Rs Shohid
[email protected]The tarragon stuffing is what really sets this dish apart. It's so aromatic and flavorful, and it pairs perfectly with the lobster. I'm not a huge fan of seafood, but this dish changed my mind. Highly recommended!
irfan Mughal
[email protected]I tried this recipe last night and it was a hit! The lobster was succulent and the stuffing was packed with flavor. My guests raved about it. Will definitely make it again.
Mazed Miazi
[email protected]This baked lobster with tarragon stuffing was an absolute delight! The lobster was cooked to perfection, tender and juicy, while the stuffing was flavorful and aromatic. The tarragon added a unique and refreshing touch, elevating this dish to a whole