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Baked Stuffed Lobster

Baked Stuffed Lobster
2 votes, 3.50 avg. rating (72% score)
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  • 4 lobsters, 1-1/4 to 1-1/2 pounds apiece
  • 1 cup tomalley (the liver of the lobster, otherwise known as "the green stuff")
  • 1/2 pound butter
  • 1 stick margarine
  • 3 stacks saltines (3/4 of a 1-pound box), well crumbled
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cooking sherry
  • 1 tablespoon mayonnaise


Cook lobsters. Split down the middle. Remove the intestinal tract and the "lady," the small sac near the head. For the filling, combine tomalley, melted shortening, and crumbled saltines. Add Worcestershire sauce, cooking sherry, and mayonnaise; mix well. Place filling in the split body cavity and pad over the top. Wrap the claws in tinfoil so they won't dry up. Bake at 400 degrees F or until stuffing is crisp on top.
Updated Friday, June 7th, 2002

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2 Responses to Baked Stuffed Lobster

  1. Elrancho Grande December 3, 2002 at 12:49 am #

    I prefer Ritz-type crackers to saltines & you call for enough butter to clog the arteries of a horse – you just need enough to coat the stuffing;without the butter, lobster is a low-calorie food. You can also use the orange roe in the stuffing. REAL sherry works as well as cooking sherry (without the added salt).

  2. Sally J. Perley May 21, 2005 at 10:35 pm #

    I have the fish department cut the lobster open down the front and clean out the inside for me. They put the roe in a plastic container and I add ground Ritz crackers, butter, and crabmeat together and stuff; then bake it until it’s turned red and the meat is white and done, approximately 25 minutes in a 350 oven.

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