Baked Lobster

Heather Remaly


This is exactly like the lobster my mother used to make for church socials and other events back in Massachusetts where I'm from. She would split open those tails and gently remove the meat without even chipping the finish on her nails! This is melt-in-your-mouth good.

★★★★★ 3 votes


lobsters, boiled
1/3 c
butter, melted
1 Tbsp
white wine, dry
chopped parsley
1 c
cracker crumbs
1 1/2 Tbsp
worcestershire sauce
1/2 tsp


1Heat oven to 375.
2Remove any tomalley (green liver) from lobsters; mash it and reserve. (Lobsters should be 1 1/4 to 1 1/2 pounds, split with cracked claws.)
3Place lobsters, split side up, in large, flat baking pan.
4In bowl, combine crumbs, 1/4 cup of the melted butter, worcestershire and wine.
5Lightly spoon mixture into lobster cavities.
6Sprinkle exposed meat of lobster with melted butter.
7Bake uncovered, 35 to 40 minutes.
8Sprinkle with paprika and parsley.
9Serve with additional melted butter.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy