The Lobster Red Jackets Recipe

Prepare aromatics and reduce

Melt 1 tbs butter in a skillet over medium heat. Add the minced shallot and diced celery and sauté until translucent, about 2–3 minutes. Add the white wine and simmer until nearly evaporated, about 1–2 minutes.

Combine stuffing ingredients

Add the chopped cooked shrimp and crab meat to the skillet just to warm (30–45 seconds). Remove from heat. Stir in fresh breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, lemon zest, and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper. The mixture should hold together when pressed; if too dry add another 1/2 tbs mayonnaise, if too wet add a teaspoon of breadcrumbs.

Form stuffing

Divide the stuffing into two equal portions and shape each into an oblong cake roughly the size of the haddock fillets. Set aside on a plate and chill briefly (10 minutes) if time allows so they hold their shape during assembly.

Sauté aromatics

In a medium saucepan, melt 2 tbs butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze and build flavor

Stir in the tomato paste and cook 30 seconds. Add the white wine (and cognac if using) and simmer for 1–2 minutes to reduce slightly.

Add stock and cream

Pour in the fish stock and bring to a gentle simmer. Reduce heat to low and add the heavy cream. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes.

Add lobster and season

Add the chopped cooked lobster meat to the sauce to warm through for 1–2 minutes. Season with paprika, salt, and black pepper. Taste and adjust seasoning. Keep sauce warm on very low heat; it should be pourable but coat the back of a spoon. Stir in chopped chives or parsley just before plating.

Preheat and season

Preheat oven to 400°F (200°C). Pat haddock fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper, dividing evenly between the two fillets.

Sear haddock

Heat 1 tbs olive oil and 1 tbs butter in a large oven-safe skillet over medium-high heat until shimmering. Gently place fillets in the skillet and sear 1.5–2 minutes per side until lightly golden (don’t fully cook through). Remove fillets to a plate.

Top with stuffing

Place a prepared seafood stuffing cake on top of each seared haddock fillet, pressing gently to adhere. If desired, dot each stuffing with a small piece (about 1/2 tbs) of butter for gloss.

Finish in oven

Return the skillet to the oven (or transfer fillets to a rimmed baking sheet) and bake until haddock is cooked through and stuffing is heated and slightly golden on top, about 8–10 minutes (internal temperature of fish about 145°F / 63°C).

Finish with lemon and butter

When fillets are done, remove from oven. Spoon any pan juices over the fish, drizzle with 1 tbs melted butter and 1 tbs lemon juice for brightness.

Divide warm lobster cream sauce between two plates (about 3–4 tbs sauce per plate) and spread into a shallow pool. Place one stuffed haddock fillet on top of each sauce pool. Spoon a little more sauce over the stuffing and around the fish.

Garnish with chopped chives or parsley and serve with lemon wedges. Serve immediately.