In the realm of gourmet indulgence, the lobster bake with shrimp topping stands unparalleled. Exuding opulence, this baked lobster comes adorned with a sumptuous shrimp finish, further enriched by a stuffing brimming with herbs and breadcrumbs. A prime choice for celebrating love, milestones, or the sheer pleasure of exquisite cuisine. And while it may sound intricate, rest assured our steps will steer you to an end that is sheer perfection with every morsel.
Ingredients:
- 2 premium cold water lobsters (preferably Maine or Boston, weighing 1¼ to 1½ pounds each)
- 10 fresh shrimp (sized 35-40, about 4 ounces/110g, cleaned and deveined)
- Seasoning: Salt and freshly ground black pepper as per taste
- 2 tablespoons of olive oil
- 8 tablespoons of salted butter (110g, in melted form)
- 1 cup of crispy panko or dry breadcrumbs (50g)
- Spices: ½ teaspoon of paprika, ½ teaspoon of dried thyme, ⅛ teaspoon of garlic powder, and 1 teaspoon of freshly chopped dill (optional)
- Fresh herbs: ¼ cup of chopped flat Italian parsley and 1/2 teaspoon of freshly grated lemon zest
- For serving: Fresh lemon slices
Steps to Culinary Bliss:
- Choosing The Lobster: Opt for fresh, live hard shell lobsters from a reputable local fish market. Hard shell lobsters, with their meaty richness, are ideal for baking compared to their softer shelled counterparts.
- Preserving Freshness: Retain the lobsters’ vitality by storing them in the wax bag from the market. This keeps them both fresh and docile. For added ease during preparation, placing them in the freezer for a short duration can help.
- Preparing The Lobster: Lay each lobster on its back on a sturdy surface. Using a sharp knife, create a split down its length, being careful not to cut through entirely. This can be achieved by starting the cut from the soft portion between the legs and proceeding towards the tail, ensuring not to pierce the hard shell.
- Trimming and Cleaning: After splitting, snip off the antennae and the heads. Ensure they lie flat. Discard the stomach sack, intestines, and the dark sand track. For a better presentation, make a tiny cross cut in the shell (avoiding the meat) midway up the tail on both sides. This ensures the tail remains straight while baking.
- Getting Fancy With The Lobster: Cleanse the shrimp and season with salt and black pepper. Mix olive oil with a spoon of melted butter, applying it generously on the lobsters. Retain some clarified melted butter for a later step.
- Creating The Perfect Stuffing: Combine the remaining butter with panko/breadcrumbs, spices, and herbs. The mixture should be airy for a delightful texture. Gently place this mixture in the lobsters’ cavities, followed by an artistic arrangement of five shrimps atop each lobster. Drizzle some reserved clarified butter on the shrimp.
- Baking to Perfection: Preheat the oven to 425 F. Bake the lobsters on the upper rack for about 12 to 15 minutes, ensuring the meat remains translucent. The key is to avoid overcooking – you can always add more baking time, but you can never rewind an overcooked lobster!
- Serving: Once out of the oven, garnish the lobsters with chopped parsley. Serve this culinary masterpiece immediately, accompanied by fresh lemon slices and the previously reserved melted butter.
Note for the Gourmet
Lobster has always been seen as a luxurious dish. In the 1800s, however, lobsters were so plentiful along the North American coast that they were often considered the “poor man’s chicken” and were frequently served to prisoners. How times have changed! Nowadays, presenting a lobster dish can make any meal feel like an occasion, and pairing it with the right wine, such as a buttery Chardonnay, can elevate the experience even further. Embrace the process and enjoy the flavors!