2 TBS TSTE® Herb Turkey Rub
2 tsp TSTE® Black Truffle Sea Salt
1 tsp TSTE® Paprika - Hungarian Sweet
From the Grocer
2 lobsters (about 1½ 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 TBS fresh lemon juice
1/4 cup grated parmesan cheese, divided
2 garlic cloves, chopped
½ cup chicken broth
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 sauté celery and onion until tender.
COMBINE bread, celery and onion, lemon juice, 2 TBS parmesan cheese, chopped garlic, TSTE® Herb Turkey Rub, and TSTE® Black Truffle Sea Saltin 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 TSTE® Paprika - Hungarian Sweetbefore serving.
Yield: 2 lobsters
Total Time: 55 mins
Prep: 30 mins
Cook: 25 mins