Baked stuffed lobster
One roll of Saltine crackers that have been finely crushed is needed for each lobster. We have tried using crushed Ritz crackers in the past, but we much prefer the plain flavor of the Saltines.
With the lobster on its back, use a sharp knife to cut from head through tail. Be careful not to lose any of the juice! Tip: do the cutting with the lobster in a baking pan/cookie sheet that has sides. You’ll be cooking it on a cookie sheet.
Set the lobster aside and pour the juices in with the crushed crackers. There are some things in the lobster’s body that you don’t want to add to the crushed crackers – anything from its head or body cavity (head sac / intestines). You’ll want to add the tomalley/tomale, which needs to be broken up. Leave the meat in the tail and claws intact.
Mix the tomalley / tomale and juices with the crushed crackers and then put a layer of the cracker mixture – about 1 inch thick – along the tail, on top of the shell. Place some stuffing in the body cavity and more along the top of the shell.
Place lobster on cookie sheet. Place tin foil over claws. Place on middle rack in oven.
Bake in 375 oven for 30 minutes. Remove tin foil from claws. Bake for another 30 minutes.
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