July 30 2012

Shrimp & Scallop Stuffed Spiny Lobster

My recipe for the month is just that. A shrimp and scallop stuffed spiny lobster to impress your guests on your next party or get together. Enjoy this recipe and see you when I return from the keys.
Shrimp and scallop stuffed spiny lobster  Serves 4                                       preheat oven to 400*   4 – 1 ¼ - 1 ½ lb. green (uncooked)whole spiny lobsters- split in half and cleaned ½ lb. – raw tiny shrimp ( finely chopped ) ½ lb. – raw bay scallops (finely chopped ) 1 /4 cup- bread crumbs 1 cup – drawn butter 1 tsp. – garlic salt 1 TB. – fresh parsley chopped 1 / 4 cup Worcestershire sauce Dash of paprika  
  1. Place lobster halves on baking sheet.
  2. In a mixing bowl, place shrimp, scallops, breadcrumbs, 2TB. of the drawn butter, garlic salt, and parsley in and mix well.
  3. Let the stuffing set up. Drizzle the Worcestershire sauce and paprika on all the eight halves of lobster.
  4. Pack the stuffing in the eight head cavity areas in equal amounts.
  5. Drizzle another 2 to 4 TB. of the drawn butter over the lobster’s to prevent drying.
  6. Place lobsters in preheated 400* oven and bake for 20 – 30 minutes depending on lobster size. Meat should be firm and stuffing slightly crusty and golden brown.  
  7. Pull out of oven and place on your favorite dish and serve with the remaining drawn butter to dip the tail meat into. Cheers!!!!!