Crispy Garlic Topping Baked Lobster (with Shrimp)
Servings: 1 or 2
- 1 whole lobster cut lengthwise and meat from lobster tail removed
- 1 lemon cut into wedges
- 6 large shrimp peeled, deveined and cut up into 3 pieces each
- lobster meat from meat cut up into chunks
- 1/2 stick of butter
- 7 plain crackers blended
- 1/2 garlic clove minced
- 1 tbsp white wine optional
- salt to taste
Crispy Garlic Topping
- 2-3 slices of white sandwich bread
- 1/2 garlic clove
- 3 tbsp butter melted
If Using a Frozen Lobster
Fill a large pot with enough water to cover lobster. Heat water over high heat.
Even though the lobster is already cooked, add lobster to the pot and heat through for 7 - 10 minutes. Remove lobster from pot and allow to cool for a few minutes.
Once lobster has cooled some, flip lobster over and cut in half lengthwise.Note: If you do not like to eat the tomalley (green part), you can remove it at this point and discard if you like.Remove meat from tail with fingers and chop into chunks. Set aside.
Chop each shrimp into 3 pieces. Set aside.
Breakup bread slices into pieces and put in a blender with the garlic clove. Blend to make fresh breadcrumbs. Set aside.Note: Make fresh breadcrumbs, do not use store bought breadcrumbs since these are usually stale and seasoned and will alter the taste.
Blend the crackers.
Stuffing and Cooking the Lobster
Melt butter in microwave for a few seconds. Add butter to the breadcrumbs and stir well together. (This will be for the topping)
Evenly divide shrimp and lobster stuffing into both lobster halves filling the body and tail cavity.
Top both lobster halves with the garlic butter breadcrumbs.
Place lobster halves on a baking sheet and bake for 15 minutes in a 350 degree oven or broil for 10 minutes.
Serve with a side of melted butter and lemon wedges.
Serving: 1g | Calories: 487kcal | Carbohydrates: 11g | Protein: 30g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 342mg | Sodium: 1120mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 58.7mg | Calcium: 196mg | Iron: 1.7mg