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Classic Lobster Roll with Lemon Butter inspired by The Barnacle
Inspired by The Barnacle

Baked Stuffed Lobster with Seafood Stuffing

Main Course
This luxurious seafood entrée showcases a whole lobster enhanced with a savory stuffing of shrimp, scallops, and buttery breadcrumbs. The preparation balances the natural sweetness of lobster with a rich, flavorful filling. Served with drawn butter and lemon, this special-occasion dish brings fine dining to your home table.
Prep Time 40 mins
Cook Time 25 mins
Total Time 65 mins
Servings 2

Ingredients

  • 2 whole Live lobsters (1 1/2 to 2 pounds each)
  • 4 oz Bay scallops (Fresh or thawed if frozen)
  • 4 oz Shrimp (Peeled, deveined, and chopped)
  • 6 tbsp Unsalted butter (Divided, plus more for serving)
  • 2 medium Shallots (Finely diced)
  • 1 stalk Celery (Finely diced)
  • 2 cloves Garlic (Minced)
  • 1/4 cup White wine (Dry, such as Sauvignon Blanc)
  • 3 tbsp Fresh parsley (Chopped, divided)
  • 1 tbsp Fresh tarragon (Chopped)
  • 1 tbsp Fresh lemon juice
  • 1 cup Panko breadcrumbs
  • 1 tsp Old Bay seasoning
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 tbsp Parmesan cheese (Grated)
  • 2 whole Lemons (One sliced for garnish, one cut into wedges for serving)
  • 1 tbsp Vegetable oil (For brushing baking sheet)

Tools You'll Need

  • Large, sharp chef's knife
  • Sturdy cutting board
  • Large baking sheet
  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Small ramekins for melted butter

Chef's Tip

When splitting the lobster, hold it firmly on a cutting board and use a sharp chef's knife to quickly cut through the head first, then continue through the body. This humane method kills the lobster instantly before proceeding with the recipe.

Instructions

  1. Preheat oven to 425°F. Lightly oil a large baking sheet.
  2. To prepare the lobsters, place them on a cutting board, belly side down. Insert a sharp chef's knife into the head, just behind the eyes, and cut down through the head to kill the lobster humanely.
  3. Turn the lobster over and continue cutting through the body and tail, splitting it in half lengthwise.
  4. Remove and discard the stomach sac (located behind the eyes) and intestinal tract (dark vein running through the tail).
  5. Remove the tomalley (green liver) and roe (red, if present) and set aside for the stuffing if desired.
  6. Crack the claws slightly with the back of a knife to allow heat to penetrate during cooking.
  7. In a large skillet over medium heat, melt 3 tablespoons of butter. Add shallots and celery, cooking until softened, about 3-4 minutes.
  8. Add garlic and cook for 30 seconds until fragrant.
  9. Add chopped scallops and shrimp, cooking just until they begin to turn opaque, about 1-2 minutes.
  10. Add white wine and simmer until reduced by half, about 2 minutes.
  11. Remove from heat and stir in 2 tablespoons parsley, tarragon, lemon juice, breadcrumbs, Old Bay, salt, pepper, and reserved tomalley/roe if using.
  12. Add remaining 3 tablespoons butter, cut into small pieces, and the Parmesan cheese. Mix until combined and butter is melted.
  13. Place the lobster halves, cut side up, on the prepared baking sheet. Stuff the cavity of each lobster half with the seafood stuffing mixture, packing it in firmly.
  14. Bake for 15-18 minutes, or until the lobster meat is opaque and the stuffing is golden brown.
  15. If needed, broil for the last 1-2 minutes to brown the top of the stuffing.
  16. Garnish with remaining parsley and lemon slices before serving with lemon wedges and additional melted butter.

Plating

Place each lobster half on a large dinner plate, angling the tail slightly. Pour a small ramekin of melted butter alongside and add a lemon wedge. Garnish with a sprinkle of fresh parsley and a thin slice of lemon. For a complete meal, add a side of seasonal vegetables or a small salad.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If necessary, leftover lobster meat and stuffing can be removed from the shells and stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered baking dish at 325°F until just warmed through to avoid overcooking.

About This Recipe

This baked stuffed lobster draws inspiration from The Barnacle's luxurious seafood tradition. The decadent combination of lobster, shrimp, and scallops creates an impressive dish worthy of special occasions. This home version adapts restaurant techniques while maintaining the rich flavors and elegant presentation that makes this a signature New England specialty.

How did it turn out?

We'd love to hear about your experience making this recipe!