Crispy Garlic Topping Baked Lobster (with Shrimp)

5 from 1 vote

Course: Appetizer, Dinner

Cuisine: American

Servings: or 2

Calories: 487kcal

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.

In a pan or cast iron skillet over medium heat, add the butter and minced garlic.
Allow butter to melt and cook garlic for 1-2 minutes while stirring. DO NOT allow butter and garlic to burn.
Add the chopped shrimp and cook for a minute.
Add lobster chunks to pan with blended crackers and wine. Stir well and cook for another minute.
Add a sprinkle of salt to taste. Turn off stove.
Remove cooked shrimp and lobster and place in a bowl.

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.