- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 24 Times
The Inn at Isle Au Haut
Something really good happened on the island last summer. Dianna Santaspago opened a new inn on the east side and called it The Inn at Isle au Haut. Dianna is a fantastic cook and everyone who ate in her dining room that first summer agrees that not only is her food wonderful, but everything about the place—service, atmosphere, comfort level—is lovely. This is her baked stuffed lobster, and, like everything Dianna does, it has her special touch.
- ¼ pound (1 stick) unsalted butter
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- ¼ cup medium-dry sherry
- 1 pound fresh crabmeat, picked over to remove any shell or cartilage
- 1 cup crushed ritz crackers
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper
- 4 live 1½ pound lobsters
- 3 tablespoons butter, melted
1. In a large sauté pan, melt the butter. Add the shallots and cook over medium heat, stirring, until beginning to soften. Add the garlic and cook for 1 minute. Add the sherry and cook for 1 minute. Remove from the heat and add the crabmeat, cracker crumbs, and parsley. Season to taste with salt and pepper. (You may not need salt because the cracker crumbs can be salty.) Cool the stuffing completely.
2. Preheat the oven to 425°F.
3. Place the lobsters on a cutting board and use a large knife to split them in half. Remove the sand sac from the head and the black intestinal vein. Take off the claw bands and, if the lobsters are hard-shells, crack the claws in a couple of places with a hammer so the heat will penetrate. Place the lobsters, cut sides up, on two rimmed baking sheets and sprinkle the stuffing mixture over the tail and bodies of the lobsters. Drizzle with melted butter.
4. Bake until the lobster meat is opaque and the crumbs are crisp and golden brown, 15 to 22 minutes.
Splitting live lobsters takes a little getting used to, but after doing the first one it’s pretty easy. You should not do this more than an hour ahead because the meat can begin to deteriorate once the lobsters are no longer alive.
© 2005 Linda and Martha Greenlaw
Nutritional information is based on 1/8 teaspoon added salt per serving.
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