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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Baked Stuffed Lobster |
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Serves: 4 Print this Recipe(Aragoste Amollicate) Category: Shrimp, Lobster, and Scallops In Italy, and throughout Europe, the typical lobster variety is the spiny or rock lobster, which lacks the large meaty claws of North American lobsters. Their flavor is very good, though, and they are often sold here as frozen lobster tails. If you don't want to deal with live lobsters, you can make this recipe with frozen tails, reducing the amount of bread crumbs slightly and cooking them without thawing, just until they are opaque in the center. This recipe is typical of Sardinia, though it is eaten all over southern Italy. 4 live lobster (about 1 1/4 pounds each) 1 cup plain dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1 clove garlic, finely chopped Salt and freshly ground black pepper Olive oil 1 lemon, cut into wedges 1 Place one of the lobsters on a cutting board with the cavity facing up. Do not remove the bands that keep the claws shut. Protect your hand with a heavy towel or pot holder and hold the lobster above the tail. Plunge the tip of a heavy chef's knife into the body where the tail joins the chest. Cut all the way through, separating the tail from the rest of the body. Use poultry shears to remove the thin white shell that covers the underside of the tail and expose the meat. Pull out and remove the dark vein in the tail, but leave the green tomalley and red coral, if any. 2 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil 1 or 2 large roasting pans. Arrange the lobsters on their backs in the baking pans. 3 In a medium bowl, stir together the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons of oil, or just enough to moisten the crumbs. Scatter the mixture over the lobsters in the pan. Drizzle with a little more oil. 4 Bake the lobsters 12 to 15 minutes, or until the tail meat looks just opaque when cut in the thickest part and feels firm when pressed. 5 Serve immediately with the lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Baked Stuffed Lobster comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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