1 live lobster, about 1 to 11/2 pounds
3 ounces (about 1/2 cup) Ritz cracker crumbs
1 tablespoon Parmesan cheese, grated
1/2 stick butter, melted
1 ounce scallops
2 ounces shrimp
3 ounces haddock
Recipe is for stuffing one lobster. Multiply ingredient amounts by number of lobsters.
- Preheat oven to 450F.
- Split live lobsters with a sharp, pointed knife from head to tail. Open flat and remove intestinal
vein, stomach, and tomalley. If desired, save tomalley to add to stuffing. Crack claws, remove meat,
and cut into pieces.
- Moisten crumbs with butter and egg. Then add Parmesan cheese, tomalley and fresh raw seafood. Spread
stuffing mixture generously in cavity, and split tail.
- Place on cookie sheet and bake for 20 minutes.
