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recipe_356_2398726
Herb Stuffed Lobster
An enticing holiday dinner option, this unique dish consists of an array of exquisite flavors, enhanced by Pork & Poultry Spice Blend and Black Truffle Sea Salt. Succulent lobster is highlighted with homemade herb-filled stuffing and a hint of Paprika - Hungarian Sweet all guaranteed to make this seasonal meal special!
An enticing holiday dinner option, this unique dish consists of an array of exquisite flavors, enhanced by Pork & Poultry Spice Blend and Black Truffle Sea Salt. Succulent lobster is highlighted with homemade herb-filled stuffing and a hint of Paprika - Hungarian Sweet all guaranteed to make this seasonal meal special!
2 Tbsp. Pork & Poultry Spice Blend
2 tsp. Black Truffle Sea Salt
1 tsp. Paprika - Hungarian Sweet
2 tsp. Black Truffle Sea Salt
1 tsp. Paprika - Hungarian Sweet
2 lobsters (about 1 ½ lbs each)
1/2 loaf of white bread
(sliced and allowed to air dry for two hrs)
1/4 cup butter
1 cup celery, diced
1 cup onion, diced
2 Tbsp. fresh lemon juice
1/4 cup grated parmesan cheese, divided
2 garlic cloves, chopped
½ cup chicken broth
1/2 loaf of white bread
(sliced and allowed to air dry for two hrs)
1/4 cup butter
1 cup celery, diced
1 cup onion, diced
2 Tbsp. fresh lemon juice
1/4 cup grated parmesan cheese, divided
2 garlic cloves, chopped
½ cup chicken broth
Prep Time
30 mins.
Total Time
55 mins.
Cook Time
25 mins.
Yield
2 lobsters
PREHEAT oven to 450°F.
FILL a large pot ¾ full with lightly salted water. Bring to a boil.
PLUNGE both lobsters headfirst into the boiling water. Cook, covered, 5-10 mins., or until somewhat firm and almost cooked through. Remove with a tongs and place into a large bowl of ice water. Allow to cool. Drain.
CUT down through the middle of the lobster from its head to tail. Remove the claw bands and innards (liver, stomach, veins, gray tissue) and discard. Place the lobsters on a baking sheet.
CUT bread slices into small cubes.
MELT butter in a medium frying pan and sautè celery and onion until tender.
COMBINE bread, celery and onion, lemon juice, 2 Tbsp. parmesan cheese, chopped garlic, Pork & Poultry Spice Blend, Herb Turkey Rub, and Black Truffle Sea Salt in a large mixing bowl. Toss. Pour chicken broth over top to moisten the stuffing.
STUFF each lobster with ½ of the stuffing. Sprinkle with the remaining parmesan cheese.
BAKE for 10-15 mins. or until the stuffing begins browning.
SPRINKLE with Paprika - Hungarian Sweet before serving.
FILL a large pot ¾ full with lightly salted water. Bring to a boil.
PLUNGE both lobsters headfirst into the boiling water. Cook, covered, 5-10 mins., or until somewhat firm and almost cooked through. Remove with a tongs and place into a large bowl of ice water. Allow to cool. Drain.
CUT down through the middle of the lobster from its head to tail. Remove the claw bands and innards (liver, stomach, veins, gray tissue) and discard. Place the lobsters on a baking sheet.
CUT bread slices into small cubes.
MELT butter in a medium frying pan and sautè celery and onion until tender.
COMBINE bread, celery and onion, lemon juice, 2 Tbsp. parmesan cheese, chopped garlic, Pork & Poultry Spice Blend, Herb Turkey Rub, and Black Truffle Sea Salt in a large mixing bowl. Toss. Pour chicken broth over top to moisten the stuffing.
STUFF each lobster with ½ of the stuffing. Sprinkle with the remaining parmesan cheese.
BAKE for 10-15 mins. or until the stuffing begins browning.
SPRINKLE with Paprika - Hungarian Sweet before serving.
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