September 26, 2012

Recipe of The Week

Baked Stuffed Lobster Tail

Jessica Mackin. (click for larger version)
Ingredients (serves 4)

4 2lb lobsters

2 tbsp Old Bay seasoning

1 bay leaf

3 lemon

1 c panko bread crumbs

2 egg yolks

1/2 onion

1/2 head of celery

1 c white wine

1/2 lb butter

2 tbsp thyme (picked)

2 tbsp tarragon (chopped)

salt and pepper to taste


Begin by bringing a large pot of water to a boil. Add the bay leaf, Old Bay seasoning, salt, and lemon. This will be the cooking liquid for the lobsters. While that is coming up to temperature, you can start to fine dice the onion and celery. When celery and onion is ready, heat half of the butter in a large sauté pan over medium heat. Slowly cook the vegetables until they are translucent. Deglaze with the white wine and let it reduce for another five minutes over medium heat, or until the alcohol is cooked off.

When it's finished cooking set the onion and celery aside to cool while you tend to the lobsters. Cook the lobsters in the boiling seasoned water for four minutes. Be sure to have a large ice bath with ice and water ready to cool the lobsters quickly after the four minutes is up.

Once the lobsters have cooled you can break the tails off, then break off the claws. Reserve all the claw and knuckle meat to mix into the stuffing while carefully removing the tail. When the tail is removed, split it down the middle and remove the shell.

To assemble the stuffing, mix together the cooked vegetables, egg yolks, breadcrumb, herbs and cooked knuckle and claw meat. Stuff each tail with an equal amount of filling and bake in a 425 degree oven for 35 minutes. While the lobsters are baking, warm the rest of the butter in a small sauce pot and skim off the white foam that rises to the top to clarify the butter. When the tails come out you can spoon a small bit of clarified butter over the top.

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    Let Them Eat Cake
    October 02, 2012 | 09:08 PM

    Great recipe from Joe Cipro for those, like Jerry and me, who have the luxury of time and money to afford it.

    But the recipe for most of the rest of America will be revealed tomorrow night when Obama disassembles Romney's "Mac & Cheese for everyone" cook book. LOL, Bill Crandall

    Bill Crandall
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