Seafood

Stuffed lobster


Stuffed Lobster Ingredients

  1. Live lobsters (600 gr. Each) 2 pieces.
  2. Stale white bread 4 slices.
  3. Margarine or butter 45 grams.
  4. Shallots 40 grams.
  5. Basil 15 grams.
  6. Salt to taste.
  7. Ground black pepper to taste.
  8. Lemon 1 piece.
  • Main ingredients: Lobster (lobster) and spiny lobster
  • Serving 2 servings
  • World CuisineItalian Cuisine

Inventory:

Tongs, Stove, Colander, Wooden chopping board, Large and sharp knife, Baking tray, Serving dish, Blender, Frying pan, Spoon

Cooking Stuffed Lobsters:

Step 1: Cook the Lobster

First of all - preheat the oven on 230 degrees. Then we take a deep pan and put it on a big fire. Pour water into the pan - about 5 cm. Take live lobster and lower it upside down into the pan. Close the pan with a lid and bring the water to a boil. When the water boils, cook the lobster 2-3 minutes.

Step 2: cut the lobster.

Carefully, using forceps, we get the lobster out of the pan and transfer it to a colander so that it is slightly dried. Let the lobster cool slightly and transfer it to the cutting board. We take a large knife, or kitchen scissors, and cut the lobster in half in length. Try to cut each lobster as evenly as possible. Using the tip of a very sharp knife, we remove the bag and intestines from the lobster head. Use a spoon to remove from the lobster tomally. When you open the shell of the lobster, you will find in it the gills, the circulatory system and the green digestive gland, which they call tomally. Now put both halves of the lobster with its cut side up on a pre-greased baking sheet with fairly low sides.

Step 3: prepare the minced meat.

We grind our bread very carefully in a blender. We take the pan and set it on a high fire. When the pan warms up - we reduce our fire to moderate and now melt our margarine in it. On the warmed margarine, put the shallots and for 2 minutes we pass it. Then remove the pan from the heat and add chopped bread, chopped basil, salt and pepper into it. Mix thoroughly with a spoon again. Using a spoon, spread our filling on the body and tail of all the lobsters. Then we put all the baked in the oven on 12-15 minutes until the meat in the tail of each lobster is transparent.

Step 4: serve the stuffed lobsters.

We take out the finished lobsters from the oven, give them 5 minutesto cool slightly, put the lobsters on a serving dish, decorate them with lemon slices and serve. Enjoy your meal!

Recipe Tips:

- - As an excellent side dish for this dish with a rather simple filling, we recommend serving some exotic soy sauce in the sauceboat.

- - The lobster shell itself can also be used when cooking various fish soups.

- - live lobster, in principle, tastes almost the same as a frozen lobster. Therefore, I advise you to try to cook this dish of frozen lobster.