Easy Baked Stuffed Lobsters

This amazingly delicious stuffed lobster dish is easily prepared using Pepperidge Farm Stuffing Mix.

4.13 from 8 votes

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Course: holidays, Main Courses

Cuisine: American

Servings: servings

Calories: 797kcal

Equipment

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