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Name: Jasper Whites Baked Stuffed Lobster
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; cartilage; ; coarsely chopped (2; 2 oz Crabmeat; picked for; 2 Sprigs tarragon; leaves; 2 Live; (1 1/2 to 2 1/2; ; coarsely chopped (2; Kosher or sea salt; Black Pepper freshly ground; ; tablespoons); ; select lobsters; 2 oz Peeled raw shrimp; cut into; ; pieces; 1/4 c Dried cornbread; crumbled; ; teaspoons); ; pound), hard-shell; 2 oz Raw scallops; cut into; 8 tb Unsalted butter; plus 3; ; brushing; ; melted, for; 1 md Onion; finely diced; ; pieces; 2 Sprigs Italian parsley;

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INGREDIENTS

; cartilage
; coarsely chopped (2
2 oz Crabmeat; picked for
2 Sprigs tarragon; leaves
2 Live; (1 1/2 to 2 1/2
; coarsely chopped (2
Kosher or sea salt
Black Pepper ; freshly ground
; tablespoons)
; select lobsters
2 oz Peeled raw shrimp; cut into
; pieces
1/4 c Dried cornbread; crumbled
; teaspoons)
; pound), hard-shell
2 oz Raw scallops; cut into
8 tb Unsalted butter; plus 3
; brushing
; melted, for
1 md Onion; finely diced
; pieces
2 Sprigs Italian parsley;

Servings

INSTRUCTIONS

Preheat the oven to 425 degrees Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions. Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool. With a cleaver or a chefs knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork. With the back side of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly. Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper. Divivde the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes. Remove from the oven and serve at once. Yield: 2 to 4 servings Recipe adapted from Lobster At Home, by Jasper White, published by Scribner, 1998. Per serving: 976 Calories (kcal); 94g Total Fat; (84% calories from fat); 18g Protein; 22g Carbohydrate; 292mg Cholesterol; 255mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C34 Converted by MM_Buster v2.0n.

NOTES

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Jasper Whites Baked Stuffed Lobster

; cartilage
 ; coarsely chopped (2
2 oz Crabmeat; picked for
2 Sprigs tarragon; leaves
2 Live; (1 1/2 to 2 1/2
 ; coarsely chopped (2
 Kosher or sea salt
 Black Pepper freshly ground
 ; tablespoons)
 ; select lobsters
2 oz Peeled raw shrimp; cut into
 ; pieces
1/4 c Dried cornbread; crumbled
 ; teaspoons)
 ; pound), hard-shell
2 oz Raw scallops; cut into
8 tb Unsalted butter; plus 3
 ; brushing
 ; melted, for
1 md Onion; finely diced
 ; pieces
2 Sprigs Italian parsley;

Preheat the oven to 425 degrees    Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions.  Season with salt and pepper. Cook for 5 minutes, or until soft, but not  browned. Stir in the tarragon and the parsley. Add the seafood. Season with  salt and pepper. Cook for 1 minute. Remove from the heat and cool.    With a cleaver or a chefs knife, split the lobsters in half lengthwise.  Remove and discard the sac and the intestine. Remove the tomalley and roe,  if present and place in a small bowl. Break into small pieces with a fork.  With the back side of a knife crack the center of each claw, on one side  only. Season the lobsters lightly with salt and pepper. On a baking sheet,  place the halves together to resemble a butterfly.    Mix the tomalley and roe into the seafood mixture. Gently fold in the  cornbread. Season with salt and pepper. Divivde the mixture evenly between  the two lobsters. Do not pack the stuffing tightly or it will affect the  even baking of the lobster. Brush the 3 tablespoons melted butter over the  exposed tail meat, stuffing and claws. Bake until the lobster is cooked  through and the stuffing is crispy and golden, about 20 to 24 minutes.  Remove from the oven and serve at once.    Yield: 2 to 4 servings    Recipe adapted from Lobster At Home, by Jasper White, published by  Scribner, 1998.        Per serving: 976 Calories (kcal); 94g Total Fat; (84% calories from fat);  18g Protein; 22g Carbohydrate; 292mg Cholesterol; 255mg Sodium Food  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit;   18 1/2    Fat; 0 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EM1C34      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 1 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2325.6mg		80 %
Potassium 4.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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Calories per serving: 1

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