Venus De Milo Baked Stuffed Lobster
From fluffy24 13 years ago
Ingredients
- This recipe is a variation of our famous Baked Stuffed Lobster. Any variety of seafood may be substituted for the lobster meat in this recipe. The Venus De Milo Restaurant is acclaimed throughout New England for its fabulous award winning seafood dishes and especially for its Baked Stuffed lobsters. Our Stuffed lobsters have been praised by food critics, chefs and customers from all over America. shopping list
- 2 each, 2 lb. live lobsters shopping list
- 8 ounces of lobster meat, scallops, or crab meat shopping list
- 2/3 cup drawn butter shopping list
- 4 cups crushed Ritz crackers shopping list
- salt and pepper if needed shopping list
How to make it
- Prepare the lobsters for broiling and set aside. How to prepare a lobster for broiling. After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups. In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box). Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture. Next, divide the seafood into equal parts and fill the lobster body. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws. Pre-heat the oven to 375 degrees F. Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.
The Rating
Reviewed by 2 people-
YUM!!
a1patti
in Salem loved it
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This looks delicious; although I'll have to use Pacific Crayfish. Having said that, I'm a complete and total peasant where lobster is concerned. Even when I buy it specifically for a dish like this I often wind up boiling it, melting some butter, cob...more
elgourmand
in Apia loved it
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