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Clam Baked Lobster

American.Gourmet's picture
Ingredients
  Lobsters 2 Large (Or 4 Small Live)
  Eggs 2 Small, beaten
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Condensed cream of celery 10 1⁄2 Ounce (1 Can)
  Parsley 2 Tablespoon, snipped
  Onion 1⁄2 Teaspoon
  Onion salt 1⁄2 Teaspoon
  Clams 15 Ounce, minced (1 Can)
  Canned clams 15 Ounce, minced (2 Cans Of 7 1/2 Ounce Each)
  Croutons 4 Cup (64 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
Directions

GETTING READY
1) Pick out active lobsters.
2) Preheat oven to 350°c.

MAKING
3) In a saucepan boil salted water and plunge headfirst of the lobsters.
4) Cook 2 minutes.
5) Arrange the lobsters on cutting board on their backs.
6) Using a knife split soft under-shell lengthwise from head to tail. You can remove head if desired.
7) With shears snip out under-shell membrane on tail section.
8) Remove all organs in body section keeping only liver and red coral roe.
9) Take out the black vein that runs down tail.
10) Crack the claws.
11) Arrange lobsters in shallow baking pan keeping cut side up.
12) In a bowl mix next 4 ingredients and dash pepper.
13) Add liver and roe, if desired.
14) Drain the clams and reserve 1/4 cup liquid.
15) Add the clams and reserved liquid into soup mixture.
16) Mix the croutons.
17) Toss to coat.
18) Stuff lobsters with the mixture.
19) Bake for 30 to 35 minutes.

SERVING
20) Drizzle butter on top during baking.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lobster
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
4

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