Venus De Milo Baked Stuffed Lobster
Indulge in coastal elegance with Venus De Milo Baked Stuffed Lobster, a seafood masterpiece that combines fresh, tender lobster halves with a decadent stuffing of buttery breadcrumbs, succulent crab meat, and savory shrimp. This dish elevates dinner to a fine dining experience with its rich blend of garlic, Parmesan cheese, and a hint of white wine for depth of flavor. Perfectly seasoned with paprika, parsley, lemon juice, and a drizzle of olive oil, this baked creation offers a golden, crunchy topping while keeping the lobster meat moist and flavorful. Ideal as a show-stopping centerpiece for special occasions, serve this stunning meal alongside lemon wedges and vibrant greens to complete your culinary journey.
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Recipe Information
Ingredients
- 2 pieces live lobsters (1 to 1.5 pounds each)
- 6 tablespoons butter
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumb (preferably panko)
- 0.5 cup crab meat, cooked and shredded
- 0.5 cup shrimp, cooked and chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 0.25 cup dry white wine
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Prepare the lobsters by splitting them in half lengthwise with a sharp knife. Remove the tomalley (green liver) and set aside for the stuffing (optional). Remove the stomach and intestines and discard.
Using a lobster cracker or small mallet, crack the lobster claws slightly to allow them to cook evenly. Place the lobster halves on a baking sheet, cut side up.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3–4 minutes.
Stir in the breadcrumbs, cooked crab meat, cooked shrimp, parsley, and tomalley (if using). Cook for 2–3 minutes, stirring frequently.
Add the lemon juice, white wine, salt, black pepper, and paprika. Mix well to combine, then remove from heat. Stir in the grated parmesan cheese.
Brush the lobster meat with olive oil to keep it moist, and season it lightly with salt and pepper.
Spoon the stuffing mixture evenly into the cavities of the lobster halves, pressing gently to pack it in.
Melt the remaining 2 tablespoons of butter, and drizzle it over the stuffed lobster halves.
Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the lobster meat is opaque and the stuffing is golden brown on top.
Remove the lobsters from the oven and let rest for 5 minutes before serving.
Serve your Venus De Milo Baked Stuffed Lobster with lemon wedges and a crisp green salad or buttered vegetables on the side.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 663 mg | 51% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
