Name: Baked Stuffed Lobster
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

The faith exercised in prayer is faith in the God who sovereignly accomplishes His will. When we pray, our faith recognizes, explicitly or implicitly, the overruling providential purposes of God. We may at times be given insight into that will, enabling us to pray with absolute confidence in God’s plan to answer as we ask. But surely those cases are rare – more rare even than our subjective, emotional desires would lead us to suspect.

Douglas Moo

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

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