INGREDIENTS:
(4 servings)
5½ teaspoons salt
4 each 1½ lb. live Maine Lobsters or frozen tails
¾ cup butter or margarine, melted
¼ cup finely chopped onion
2¼ cups small day-old white-bread cubes, crust removed
2 Tablespoons finely snipped fresh oregano leaves or 1 Tablespoon dried
2 Tablespoons finely snipped parsley
1/8 teaspoon pepper
¼ cup light cream
¼ cup sherry
¼ cup grated Parmesan cheese
DIRECTIONS:
In large kettle bring 5 quarts water and 5 teaspoons salt to boil. Add Maine Lobsters, head first, and bring to boiling again. Reduce heat; simmer, covered, 20 minutes. Run cold water over Maine Lobsters. Drain; let cool at room temperature. (If using frozen Maine Lobster tails, cook as package label directs. Drain; cool.)
Heat ¼ cup butter in small skillet, and sauté onion until golden--about 5 minutes. Add to bread cubes in large bowl, along with oregano, parsley, remaining salt, and pepper; toss with fork until well mixed.
Preheat oven to 400F. Remove meat from
Maine Lobster.. (Small claws may be saved and used as garnish). Turn Maine Lobsters on backs; with sharp knife or kitchen shears, cut down center from head to tail. Remove and discard membrane; remove and discard small sac, about 2 inches long, just below head. Remove meat with pick. Remove meat from tail; discard black vein and tomalley (green liver.) Cut meat in bite-size pieces. Wash shells, and dry. (If using frozen tails, cut meat in bite-size pieces; wash shells, and dry.)
Add Maine Lobster meat, to bread mixture, along with cream, sherry, and rest of butter. Toss with fork to combine well. Spoon stuffing into shells. Sprinkle with grated cheese.
Place stuffed Maine Lobsters in flat baking dish. Cover top of dish with foil; bake 20 to 30 minutes, or until Maine Lobsters are thoroughly hot.
NUTRITIONAL:
Nutritional facts per serving:
calories 868
carbohydrate 69 g
cholesterol 250 mg
total fat 45 g
protein 42 g
Nutritional information provided by MasterCook II. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
