Baked Stuffed Lobster with Jonah Crab Meat and Lobster Stuffing - Cooking the Catch

Let's face it, lobster tastes twice as good when you have to dive your butt off to get them. This recipe  is easy as can be and an makes a great impression on your lady friends for all you single divers out there. To this day every time I prepare this for Mrs. NEF she brings up "remember the first time you made this for me when we started dating?" See..... Crab meat freezes excellent so this is a tasty way to use some of that Jonah Crab meat we took the time to remove form the shells a couple of weeks ago. Blue crab is also another great local substitute for the crab meat.

What you need: recipe for 2 stuffed lobsters

• 4 fresh lobsters - two to stuff the stuffing in and two to remove all the meat to add to the stuffing.
• 2 cups of crab meat (one cup per stuffed lobster) 
• Ritz crackers 
• butter
• garlic powder
• salt and pepper

1. Half the two live lobsters down the muddle from their mouth to tip of the tail. Clean out anything undesirable from the body cavity and tail.
2. Steam the other lobsters and remove all the meat you can from the tail, claws and body. Remove in the largest lumps you can, whole claws and tails cut in  4-5 pieces works nice.
3. In a large ziploc bag add a 3 sleeves of ritz crackers, close bag, and roll out with a rolling pin to crush them up good.
4. In large bowl mix the crushed ritz crackers, add lobster meat and crab meat, and one stick of melted butter. Add about a teaspoon of garlic powder and salt and pepper to your desired amount (not too much salt) .
5. Stuff the lobsters generously with the ritz cracker, lobster meat and crab meat stuffing you prepared.

Preheat the oven to 350 degrees. When oven is ready at temperature place the stuffed lobsters on a cookie sheet and cook for about 25 minutes.

Stuffing in lobsters should be a golden color in about 25 minutes and usually a sign that the lobster has cooked perfectly. Serve with melted butter, I love a baked potato and asparagus as my sides.

Cheers,
Mike