Baked stuffed lobster







Cook Time

75-80 Min


  • 50ml/2fl oz vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 250ml/9oz tomato purée
  • 150ml/5fl oz red wine
  • 225g/8oz cooked canned clams, with their juice
  • 450g/1lb dried white breadcrumbs
  • 1 1⁄2 teaspoons dried oregano
  • 1 teaspoon garlic salt
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 3 or 4 medium or large lobsters, halved, intestines removed
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Heat the oil and sauté the onion and garlic in a frying pan over a medium heat for about 5 minutes until they are translucent. Add the tomato purée and cook for 3 minutes, then add the wine and the clams and their juice. Cook for 5 minutes.
  • In a large mixing bowl, mix together the breadcrumbs, oregano, garlic salt, Parmesan and parsley. Make a well in the middle, and pour in the sauce. Stir and mix into a very soft dough. Cover and set aside.
  • Put each lobster on a chopping board, and stuff carefully with the prepared mixture, making sure that the holes are well filled. Push the halves together to encase the stuffing. Repeat the exercise with the remaining lobsters and stuffing.
  • Lightly grease a baking tray, and place the lobsters on it. Bake in the oven for 45–60 minutes, checking halfway through. Serve hot with a crisp green salad.
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