Foodie Friday Mediterranean Stuffed Lobster

Get our free mobile app

A different take on the basic boiled lobster with melted butter.. which is also really good! This is a festive way of presenting lobster which is perfect for an intimate dinner or even an impressive main holiday dish.

Mediterranean Stuffed Lobster (Prep. time:  30 minutes.  Serves 1 one-pound lobster per person)

live lobsters (one per person. One to 1 1/2 pound is good)

1 C. canned, diced tomato

2 cloves roasted garlic, sliced

¼ C. sliced Kalamata olives

1 Tbl. capers

1 tsp. each oregano and basil

2 Tbl. olive oil

¼ C. salt

1 C. melted butter (optional)

It’s a little nicer for putting down the crustaceans to put the live lobsters in the freezer for at least a half hour to make them sleepy while you boil well-salted water in a large pot with a tight-fitting lid.  When the water is at a rolling boil, plunge the lobsters, one or two at a time depending on the size of the pot, head-first into the water and slap on the lid.  Only boil them for 2-3 minutes to partially cook them since you are going to be finishing the dish in the oven.   Once all the lobsters are par-boiled, set them aside to cool.  Meanwhile, heat the olive oil in a skillet and stir in the tomato, oregano, basil and roasted garlic.  Once the tomato has cooked down, set aside.  With good kitchen sheers, cut the underside of the cooled lobsters length-wise to the head/shield area one-section at a time.  Flip the lobster over and repeat on the back, which is a little harder.  Split the shell open.  With a lobster cracker or a knife, crack the claws.  Place the lobsters on a parchment  lined baking sheet (for easy cleanup).  Spoon the tomato mixture into the split shell and top with the capers and olives.  When ready to finish and serve, pre-heat oven to 350 and bake for about 10 minutes until the lobsters and filling are hot.  Serve the melted butter on the side if anyone still wants to dip some of the lobster tail or claw meat in the butter.

*If you are adventurous, some of the most tasty stuff is the tamale and roe in the body cavity of the lobster.  Pull off the back shield and don’t freak out at the greenish-grey stuff and red roe (if you got a female).  The tamale is absolutely delicious smeared on a slice of baguette.  I know.  Not  everyone’s “thing” but I love it!*