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Baked Stuffed Lobster inspired by Jimmy's Harborside
Inspired by Jimmy's Harborside

Baked Stuffed Lobster

Main Course
This luxurious seafood dish features a whole lobster split and filled with a decadent mixture of lobster meat, shrimp, and scallops. The stuffing is enhanced with buttery breadcrumbs and delicate herbs, then baked until golden. It's a showstopping entrée that highlights the natural sweetness of fresh seafood.
Prep Time 40 mins
Cook Time 25 mins
Total Time 65 mins
Servings 4

Ingredients

  • 2 whole Live lobsters (1 1/4 lb each)
  • 4 oz Sea scallops (Diced into 1/2-inch pieces)
  • 4 oz Shrimp (Peeled, deveined, and chopped)
  • 6 tbsp Butter (Divided)
  • 2 tbsp Shallots (Minced)
  • 1 stalk Celery (Finely diced)
  • 2 cloves Garlic (Minced)
  • 1/4 cup Dry white wine
  • 1 cup Panko breadcrumbs
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tbsp Fresh tarragon (Chopped)
  • 1 tsp Lemon zest
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Paprika
  • 2 whole Lemon wedges (For serving)

Tools You'll Need

  • Large pot for boiling lobsters
  • Sharp chef's knife
  • Baking sheet
  • Skillet
  • Mixing bowl
  • Pastry brush
  • Kitchen shears (helpful for cutting shells)

Chef's Tip

When preparing the lobsters, freeze them for 15 minutes before cooking. This sedates them, making the process more humane and easier to handle. For the best flavor, reserve any lobster roe or tomalley you find and mix it into the stuffing.

Instructions

  1. Prepare lobsters: Bring a large pot of salted water to a boil. Plunge lobsters into water and cook for 5 minutes (they will finish cooking during baking). Remove and let cool slightly.
  2. Split lobsters: Using a sharp chef's knife, cut lobsters in half lengthwise through the head and tail. Remove any roe or tomalley and reserve for stuffing if desired.
  3. Clean lobsters: Remove the stomach sac and intestinal tract. Crack the claws slightly to allow easier eating later. Place lobster halves on a baking sheet, shell side down.
  4. Make stuffing base: Melt 4 tablespoons butter in a skillet over medium heat. Add shallots, celery, and garlic, and cook until softened, about 3 minutes.
  5. Add seafood: Add scallops and shrimp to the skillet, cook for 1 minute (they will finish cooking during baking).
  6. Deglaze: Add white wine and simmer until reduced by half, about 3 minutes.
  7. Complete stuffing: Transfer mixture to a bowl. Add breadcrumbs, herbs, lemon zest, lemon juice, reserved roe/tomalley (if using), salt, and pepper. Mix well.
  8. Stuff lobsters: Divide the stuffing evenly among the lobster cavities, mounding slightly.
  9. Prepare for baking: Melt remaining 2 tablespoons butter and brush over the stuffing. Sprinkle with paprika.
  10. Bake: Preheat oven to 425°F. Bake lobsters until stuffing is golden and lobsters are cooked through, about 15 minutes.
  11. Serve: Transfer to serving plates with lemon wedges.

Plating

Place one lobster half (or two halves for a larger serving) on a large dinner plate with the tail curled slightly. Garnish with a lemon wedge and a small sprig of fresh tarragon or parsley. Optionally, serve with a small ramekin of melted butter on the side for dipping.

Storage & Reheating

This dish is best enjoyed immediately after preparation. Leftover cooked lobster meat and stuffing can be removed from the shells and refrigerated in an airtight container for up to 2 days. Reheat gently in a covered dish in a 300°F oven until just warmed through.

About This Recipe

Baked stuffed lobster was a signature dish at Jimmy's Harborside, where it showcased the restaurant's commitment to luxurious seafood preparations. The restaurant's version featured their famous seafood stuffing that made every occasion special. This home adaptation maintains the essence of that celebration-worthy dish while making it approachable for home cooks on special occasions.

How did it turn out?

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