| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Pasta | 1 | Servings | |
INGREDIENTS
| 8 | Maine lobsters, 1-1/4 to | |
| 1 1/2 | lb | Each |
| 1/2 | lb | Butter, melted |
| 2 | c | Dried bread crumbs, ground fine |
| 2 | ts | Worcestershire sauce pinch salt Tomalley and Coral |
INSTRUCTIONS
Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix bread crumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, tomalley, and coral, and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better. Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 325f for 50 minutes, more or less depending on size. Serve straight from the oven. From the files of Al Rice, North Pole Alaska. Feb 1994 Posted to EAT-L Digest 09 Aug 96 Date: Sat, 10 Aug 1996 22:37:19 -0400 From: Ken Gomberg <kgomberg@MINT.NET> Serving Ideas : Serve with toast points or rice pilaf. Nutr. Assoc. : 0 0 0 483 1363 0 834 0
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”