Baked Stuffed Lobster

The late great Executive Chef David Woodbury of the Old Yarmouth Inn gave us this recipe for Stuffed Lobster many years ago. Dave had spent 35 years in the hospitality industry including owning his own business. He worked locally for a number of years perfecting his talents from “soup to nuts” and everything in between but found his home at the Old Yarmouth Inn. His untimely death in 2015 was a loss to his family, the Old Yarmouth Inn and to the Cape.  In his honor we reprint his recipe for Baked Stuffed Lobster.

Baked Stuffed Lobster
Serves 2 – 3

2 – 2 1/2 lb. Local Lobster – split, cleaned and rinsed
1/4 lb. U12 Shrimp, peeled and de-veined, tails removed
1/4 lb. Lump Crab meat
1/4 lb. Fresh Scallops – muscle removed
1/4 lb. unsalted butter
4 Tbls. melted butter
1 medium Spanish onion, finely chopped
1 tablespoon fresh garlic – finely chopped
1 tablespoon fresh shallot – finely chopped
1 cup Sherry
4 cups Ritz cracker crumbs
2 cups Japanese Panko
1/4 cup chopped parsley
Salt & pepper to taste
2 metal skewers


Pre-heat oven to 375

Sauté onions, garlic, shallots in butter for about 10 minutes. Add Sherry and reduce by half. Add scallops and cook for 5 minutes.

Add the shrimp and cook for another 5 minutes. Take off the heat and allow for cooling for 30 minutes.

In a large mixing bowl mix together the Ritz crumbs, Panko, salt & peppers, lump crab and chopped parsley. Add cooked seafood and mix all ingredients well.

Run a skewer from the tail to the head of the lobster (to prevent from curling in the oven).

Fill the cavity of the lobster with the stuffing – do not pack too firmly. Sprinkle a few crumbs on top, and drizzle with melted butter. Bake for 30 minutes.


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