- 2 – 5 lb. fresh lobsters
- 1 lb. sea scallops (cut into quarters) or (coarsely chopped)
- 1 lb. (16/20) shrimp (cut into thirds) or (coarsely chopped)
- 1 cup fresh crab meat or clams (optional)
- ¼ cup sherry or vermouth
- 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
- ½ onion medium dice (about ½ cup)
- 2 ribs celery, medium dice (about 1 cup)
- 5 tablespoons of butter or butter substitute + 1 stick additional butter or butter substitute for topping stuffing before baking and clarified butter
- 2 cups gluten-free clam juice or seafood stock
- Lemon Garnish
- Place the fresh lobster on its back
- Using your chef’s knife, cut the lobster straight down the center, from head to tail by inserting your knife just underneath the head and making a cut down the center, splitting the belly (body and tail).
- Remove the “inners”, the stomach and intestines, being careful not to rupture them, and discard.
- Run under water and clean the insides of the lobster
- Snip the swimmerets with kitchen shears
- Place in a large baking dish
- Tuck the claws by crossing one over the other
- Place stuffing cubes in a large bowl and set aside
- In a large skillet pan on medium heat, melt butter; add onions and celery and sauté until vegetables are tender.
- Add sherry. Boil for approximately 2 minutes (until the sherry is cooked out) or until you can’t smell the sherry anymore.
- Add the clam juice
- Add the spice packet, bring to a boil.
- Boil for approximately 2 minutes
- Pour the mixture from pan over stuffing cubes.
- Toss lightly until well mixed.
- Cool mixture (can do this on a flat sheet tray for quicker results)
- Mix the raw seafood into the cooled stuffing mix
- Stuff lobster cavity
- Place stuffed lobster into a large baking dish
- Add about ¼ cup of sherry to pan
- Top stuffing with ¼ tsp of butter before baking
- Cover with foil
- Bake at 350° for approximately 30 minutes, until the meat is opaque, and the stuffing is golden brown on top. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
- For a crispier top set oven to broil and cook for 3 to 5 minutes.
For Clarified Butter:
Melt 1 stick of butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.