Jasper White's Baked Stuffed Lobster

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter - plus
3 tablespoons	45ml	Unsalted butter - melted for brushing
1 tablespoon	15ml	Onion - finely diced (medium)
2 sections		Tarragon - leaves picked,
		And coarsely chopped - (2 tspns)
2 sections		Italian parsley - leaves picked,
		And coarsely chopped - (2 tbspns)
2 oz	56g	Peeled raw shrimp - cut into " pieces
2 oz	56g	Raw scallops - cut into 1/2" pieces
2 oz	56g	Crabmeat - picked for cartilage
		Kosher or sea salt - to taste
		Freshly-ground black pepper - to taste
2		Live hard-shell select lobsters - (1 1/2 to 2 1/2 lbs ea)
1/4 cup	15g / 0.5oz	Dried cornbread - crumbled

Recipe Instructions

Preheat the oven to 425 degrees.

Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions. Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool.

With a cleaver or a chef's knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork. With the back side of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly.

Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper. Divivde the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes. Remove from the oven and serve at once.

This recipe yields 2 to 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD - NETWORK

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