Here is a New England holiday offering and advice to seafood lovers looking for something unique this time of year: Stuff the Lobster Instead of the Bird!
1 (1 to 1 1/4 pound) lobster
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning
1. Preheat the oven to 450 degrees F.
2. Place a little water in a large pot and bring to a boil.
3. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail).
4. Remove the "inners" (heart, guts, etc., but not meat).
5. Steam the lobster for 7 to 10 minutes and then remove from the pot.
In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.
6. Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
7. Place the stuffed lobster, belly-side-up in a roasting pan.
8. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking.
9. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.