My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favourites. It makes for a very special dinner. Enjoy!
13 people made this
1 (675g) fresh lobster
50g fresh breadcrumbs
125g butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried tarragon
2 teaspoons vegetable oil
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Method Prep:20min › Cook:20min › Ready in:40min
Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
Preheat the oven to 220 C / Gas mark 7. When the lobster is cool enough, split it in half lengthways using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the breadcrumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
Bake in the preheated oven until the stuffing is browned, about 20 minutes.