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Baked Stuffed Lobster A La Hawthorne inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Baked Stuffed Lobster A La Hawthorne

Main Course
This lavish preparation features a whole lobster filled with a savory seafood stuffing and baked to perfection. The technique of splitting and stuffing the lobster creates an impressive presentation while allowing the flavors to meld. A signature dish at Anthony's Pier 4, this recipe transforms the classic New England lobster into an elegant entrée.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4

Ingredients

  • 2 whole Live lobsters (1 1/2 pounds each)
  • 6 tbsp Butter (Divided)
  • 2 medium Shallots (Finely chopped)
  • 2 cloves Garlic (Minced)
  • 1/2 lb Bay scallops
  • 1/2 lb Medium shrimp (Peeled, deveined, and roughly chopped)
  • 1/4 cup Dry white wine
  • 1 cup Ritz crackers (Crushed (about 20 crackers))
  • 3 tbsp Fresh parsley (Chopped)
  • 1 tbsp Fresh tarragon (Chopped)
  • 2 tbsp Lemon juice (Fresh)
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/2 tsp Paprika
  • 2 whole Lemon wedges (For serving)

Tools You'll Need

  • Large pot for boiling
  • Sharp chef's knife
  • Large skillet
  • Mixing bowl
  • Baking dish
  • Pastry brush

Chef's Tip

Before stuffing, remove the sand sac located behind the lobster's eyes and the intestinal tract running down the tail. This ensures a clean flavor in the final dish without any grittiness.

Instructions

  1. Preheat oven to 425°F. Bring a large pot of salted water to a boil.
  2. Place lobsters in boiling water and cook for 3 minutes (they will not be fully cooked). Remove and let cool until you can handle them.
  3. Using a sharp knife, split each lobster in half lengthwise through the head and tail. Remove the sand sac behind the eyes and the intestinal tract.
  4. Remove tomalley (green substance) and roe (red substance) if present, and set aside for stuffing if desired.
  5. Crack claws slightly with back of knife to allow heat penetration during baking.
  6. In a large skillet, melt 4 tablespoons of butter over medium heat. Add shallots and garlic, sauté until softened, about 2 minutes.
  7. Add scallops and shrimp, cook just until they begin to turn opaque, about 2 minutes.
  8. Add white wine and cook for 1 minute. Remove from heat and transfer seafood mixture to a bowl.
  9. Add crushed Ritz crackers, parsley, tarragon, lemon juice, salt, and pepper to the seafood mixture. Fold gently to combine.
  10. If using, add tomalley and roe to the stuffing mixture for extra flavor.
  11. Arrange lobster halves in a large baking dish, cut-side up. Divide stuffing mixture among the lobster cavities, mounding slightly.
  12. Melt remaining 2 tablespoons of butter and brush over stuffing. Sprinkle with paprika.
  13. Bake for 15-18 minutes, until stuffing is golden brown and lobster meat is opaque and cooked through.

Plating

Serve each person one lobster half on a warmed dinner plate with lemon wedges on the side. Add a small bowl of melted butter for dipping if desired. Garnish with additional chopped parsley and a sprinkle of paprika for color.

Storage & Reheating

This dish is best consumed immediately after preparation. Leftover cooked lobster meat can be removed from the shell and refrigerated in an airtight container for up to 2 days. Reheat gently in melted butter over low heat to prevent toughening.

About This Recipe

A signature dish at Anthony's Pier 4, this baked stuffed lobster recipe combines fresh seafood with a savory cracker stuffing. Named after the Hawthorne restaurant family, this elegant preparation elevates the natural sweetness of lobster with complementary flavors and textures, creating a show-stopping main course that celebrates New England's coastal bounty.

How did it turn out?

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