Easy Baked Stuffed Lobsters (Simply Delicious!)

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The most delectable Baked Stuffed Lobster made easily with Pepperidge Farm Stuffing Mix!

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Easy Baked Stuffed Lobsters is a recipe that is very dear to our family. For me, it’s a story that goes back to when Hubby and I were dating and he made these incredible delightful lobsters to celebrate our first Valentine’s Day together. Talk about a keeper!! For Hubby, this recipe brings fond memories of family lobster dinners in New England where his father would create the best stuffed lobsters anyone has ever eaten. The meat is delicate in flavor, juice, and tender while the stuffing is packed with herbs and spices that add just the right amount of seasoning.

This dish is lovingly known as “Connelly Lobsters” at our house, and I hope it brings you just as much delicious joy as it has brought us over the years. So get those bibs on and let’s start crackin’!


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The difference between male and female lobsters

For this recipe, you will need a male and a female lobster, or two females (for the roe). Depending on where you get your lobsters, the sales person may not know the difference between a male and a female. One way to tell the sex of a lobster is to take a look at the tale. A male should have a straight tale, while a female will have a curvier wider tale. The only problem with this method is that there can be physical anomalies with the lobster, making one sex look like the other. After all, looks can be deceiving.

The best way to differentiate between the two is by turning them over and checking out their anatomy. We buy our lobsters at a local grocery store and ask to see the underside of the lobster before we choose. What are we looking for? The lobster’s “first swimmerets.” The male lobster will have a hard first swimmeret (also known as “gonophore”) that is jointed. The female first swimmeret will be soft, straight, and feathery. Once you know what to look for, you will never buy the wrong lobster again! The Connelly’s taught me well! 😉

What is the “tomalley” and the “roe”?

Easy Baked Stuffed Lobster

Now that you know the difference between a male and a female lobster, let’s talk about the “tomalley” and the “roe.” The tomalley is the green substance located inside the body cavity of both the male and the female lobster. It functions as the liver and pancreas, and is often mixed in with the stuffing to enhance flavor. This process is very similar to “giblet gravy” made from the inners of the chicken. The roe is the coral clumps that is found only in the female lobster, located at the base of the cavity toward the tail. It is the female’s eggs and is also used as a flavoring for the stuffing.

You do not have to use the tomalley and roe in this recipe.  They do add flavoring to the stuffing mix and are considered a delicacy, however; the stuffed lobster will still taste great without it. But trust me on this one…you gotta try Easy Baked Stuffed Lobsters with the tomalley and roe at least once. You’ll absolutely love it!!

How to make Easy Baked Stuffed Lobsters

Even the easiest stuffed lobster recipe requires a bit of effort. I have broken down the steps for you to make this as effortless as possible. Once you get the hang of prepping the lobsters, you’ll be able to whip up Easy Baked Stuffed Lobsters in no time.

Equipment Used

Ingredient List

Lobster Preparation

Easy Stuffed Baked Lobsters
  • Fill steamer pot with 1/2-inch water on high heat. When water begins to simmer, reduce heat to medium/high. Add live lobsters to pot and place lid on top, leaving the lid vented. Watch pot to make sure it does not foam. Steam lobsters for 10 minutes. Some people do not steam their lobsters. I highly recommend steaming as this is how you get lobsters that have juicy, tender meat. There’s nothing worse than a stringy tough lobster!
Easy Stuffed Baked Lobsters
  • Using tongs, remove steamed lobsters from pot and remove the rubber bands around the claws. Rinse lobsters under cold water.
Easy Baked Stuffed Lobster
  • Place lobsters on a large cutting board and place a dish towel along the side of the board to catch excess water.
Easy Baked Stuffed Lobster
  • Turn lobsters upside down and using a sharp knife, cut the chest of the lobster from the top all the way to the end of the tail.
Easy Baked Stuffed Lobster
  • Using a small spoon, scoop out the tomalley from the male and the tomalley and roe from the female, placing both in a small mixing bowl.
Easy Baked Stuffed Lobster
  • Now, place the spoon inside the top of the lobster cavity and slip the spoon underneath the head. Pull the spoon upward and outward to lift out the head, and discard.
Easy Baked Stuffed Lobster
  • Take the lobster and pour whatever water/liquid is left in its cavity into the bowl containing the tomalley and roe.
Easy Baked Stuffed Lobster
  • Set the lobster and bowl of tomalley/roe aside while you prepare the stuffing.

Stuffing Preparation

Using Pepperidge Farm Stuffing Mix for this recipe is what makes it so flavorful and so incredibly easy. This stuffing already includes onion, celery, and a variety of herbs and spices that take Easy Baked Stuffed Lobsters to a whole new level! A delicious lobster recipe that is both convenient and elegant? Yes please!

Easy Baked Stuffed Lobster
  • In a large bowl add the Pepperidge Farm Stuffing Mix, parsley, Bell’s seasoning, tomalley/roe/water mix, and melted butter. If stuffing is too dry, add just enough water to moisten. Stir all ingredients until well blended.
Easy Baked Stuffed Lobster
  • Spoon half of the stuffing mix into the cavity of each lobster. Begin with the chest and move down into the tail. You may have leftover stuffing mix depending on the size of your lobsters.
Easy Baked Stuffed Lobster
  • Top the stuffed lobsters with 3 pats of butter. The extra butter is optional, but it makes an amazing difference in the flavor and consistency of the stuffing. Bake lobsters on top rack for 10 minutes, or until butter is melted and stuffing is heated through. Serve Easy Baked Stuffed Lobsters immediately with melted butter and a squirt of lemon (optional). Yes!! More butter!
  • Be sure to offer your guests lobster cracker and pick tools, and maybe a lobster bib, to make the meal more enjoyable.
Easy Baked Stuffed Lobsters

Easy Baked Stuffed Lobsters

This amazingly delicious stuffed lobster dish is easily prepared using Pepperidge Farm Stuffing Mix.
5 from 2 votes
Print Pin Rate
Course: holidays, Main Courses
Cuisine: American
Keyword: baked stuffed lobster, best stuffed lobsters, easy baked stuffed lobsters, easy stuffed lobsters, seafood recipes, stuffed lobster recipe, stuffed lobsters
Servings: 2 servings
Calories: 797kcal

Ingredients

  • 2 Maine lobsters 1 1/2 to 2 lbs each (1 male and 1 female)
  • 2 cups Pepperidge Farm Herb Seasoned Classic Stuffing Mix
  • Tomalley and roe from lobsters
  • 3 Tbsp butter melted (plus more for baking and serving)
  • 1 tsp Bell's Seasoning
  • 1/3 cup parsley chopped
  • Water if needed for the stuffing mix
  • 1 lemon for squirting over finished lobsters (optional)

Instructions

Lobster Preparation

  • Fill steamer pot with 1/2-inch water on high heat. When water begins to simmer, reduce heat to medium/high. Add live lobsters to pot and place lid on top, leaving the lid vented. Watch pot to make sure it does not foam. Steam lobsters for 10 minutes.
  • Using tongs, remove steamed lobsters from pot and remove the rubber bands around the claws. Rinse lobsters under cold water. Place lobsters upside down on a large cutting board and place a dish towel along the side of the board to catch excess water. Using a sharp knife, cut the chest of the lobster from the top all the way to the end of the tail.
  • Using a small spoon, scoop out the tomalley from the male, and the tomalley and roe from the female and place both in a small mixing bowl to use for the stuffing.
  • Place the spoon inside the top of the lobster cavity, and slip spoon underneath the head. Pull spoon upward and outward to lift out the head and discard.
  • Hold the lobster over the tomalley/roe bowl and pour whatever water/liquid is left in its cavity into the bowl. Set the lobster aside while you prepare the stuffing.

Stuffing Preparation

  • In a large bowl add the stuffing mix, parsley, Bell's seasoning, tomalley/roe/water mix, and 3 tablespoons melted butter. If stuffing is too dry, add just enough water to moisten. Stir all ingredients until well blended.
  • Spoon half of the stuffing mix into the cavity of each lobster. Begin with the chest and move down into the tail. You may have leftover stuffing mix depending on the size of your lobsters.
  • Top the stuffed lobsters with 3 pats of butter each. Bake lobsters on top rack for 10 minutes, or until butter is melted and stuffing is heated through. Serve immediately with a side of melted butter and a squirt of lemon (optional). Yes!! More butter!
  • Be sure to offer your guests lobster cracker and pick tools, and maybe a lobster bib, to make the meal more enjoyable.

Notes

Recipe Variation:  You do not have to use the tomalley and roe in this recipe.  They do add flavoring to the stuffing mix and are considered a delicacy, however; the stuffed lobsters will still taste great without it.
 

Nutrition

Calories: 797kcal | Carbohydrates: 182g | Protein: 48g | Fat: 10g | Saturated Fat: 3g | Fiber: 8g | Sugar: 21g

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