Baked Maine Lobster Deluxe 4 lg. lobsters
3 chicken lobsters
2 tbsp. butter
1/2 c. cream
2 egg yolks
1 c. lobster stock
1 c. sm. toasted bread cubes
2 tbsp. sherry
Boil the lobsters 10 minutes. Set to one side the four large lobsters, flesh side up so juice will not run out of shell. Remove meat from 3 chicken lobsters; cook shells with celery, parsley, and seasoning for 15 minutes, strain. This provides the lobster stock. In double boiler, melt butter, add cream and yolks of eggs; stir as this thickens. Add lobster stock. Cook until the consistency of cream sauce. Remove from heat, add lobster meat, bread cubes, and sherry. Next, with a sharp pointed knife split the large lobsters. Remove intestinal vein, craw, and tomalley, cut under-shell from tail so meat will sow, crack large claws, fill body cavity with dressing; be generous, and sprinkle with bread crumbs. Bake in 500 degree oven for 10 minutes; set under broiler to brown crumbs, if needed. Can be prepared all but baking several hours in advance. Serve with melted butter. Baked Maine Lobster Deluxe printer friendly version located here. Click Back to return. |