Whole Stuffed Lobster Recipe

Prepare Lobster

If not already halved, split the cleaned 1½ lb lobster lengthwise, removing the stomach sac and intestinal vein; reserve lobster meat in shell, rinse lightly and pat dry with paper towels.

Make Stuffing

In a small skillet over medium heat, melt 1 tablespoon of the melted butter. Add the minced shallot and cook until translucent, about 1–2 minutes. Remove from heat and let cool slightly. In a bowl, gently combine the jumbo lump crabmeat, cooled shallot-butter, 1 tablespoon melted butter, mayonnaise, lemon zest, lemon juice, chopped parsley, dry breadcrumbs, 1/2 tsp salt, 1/2 tsp black pepper and paprika. Fold carefully to keep lumps of crab intact.

Stuff Lobster

Spoon the crab mixture evenly into the lobster cavities (approx. 3 oz crab total). Brush exposed lobster meat and shell rims with 1 tablespoon melted butter.

Bake Lobster

Preheat oven to 425°F (220°C). Place stuffed lobster halves on a baking sheet lined with foil or in a shallow roasting pan. Bake on the center rack 10–12 minutes, until lobster meat is opaque and stuffing is heated through and top is lightly golden. Optional: broil for 1–2 minutes at the end to brown the stuffing—watch closely to avoid burning.

While lobster bakes, place potato cubes in a medium pot and cover with cold water and a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer 12–15 minutes until potatoes are very tender when pierced. Drain well and return to the pot. Over low heat, mash briefly to remove excess moisture. Add 2 tablespoons butter and warmed milk; mash until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

While potatoes cook, toss seasonal vegetables (approx. 4 oz) with 1 tsp olive oil, 1/4 tsp salt and a pinch of pepper. For tender-crisp vegetables: blanch in salted boiling water 1–3 minutes (depending on vegetable), then shock in ice water and reheat quickly in a hot skillet with a teaspoon of butter or olive oil for 1 minute. Alternatively, roast at 400°F (200°C) for 6–8 minutes until crisp-tender.

Make drawn butter: in a small saucepan over low heat, melt 3 tablespoons unsalted butter slowly until clarified. Skim foam if desired and keep warm (do not boil).

To plate: place a portion of mashed potatoes and the vegetable to the side of one or two lobster halves. Spoon any juices from the roasting pan over the lobster. Drizzle 1 tablespoon melted butter over lobster and serve remaining drawn butter on the side. Garnish with chopped chives or parsley and a lemon wedge.

Serve immediately while lobster is hot and stuffing is piping hot.