The Capital Grille Baked Stuffed Lobster
Recipe by The Capital Grille
Photography by John Haigwood
Yield: 1 entrée or 2 mixed grill servings
1 Poached Lobster (recipe included)
2 ounces clarified butter
6 bay scallops
6 bay shrimp
1/2 teaspoon kosher salt
1/4 cup heavy cream
2 tablespoons grated Parmesan
2 teaspoons freshly chopped tarragon
2 teaspoons freshly chopped parsley
2 teaspoons butter
1/4 cup panko bread crumbs
Prepare Poached Lobster. Using a large sauté pan, warm clarified butter over medium heat. Add scallops and shrimp and
cook for 2 minutes. Season with salt and add heavy cream. Simmer for 2 minutes and add cheese. Remove from heat and
allow to cool. Fold in lobster claws, knuckles, and fresh herbs and refrigerate until ready to use (up to 1 day in advance) or proceed to next step.
Return prepared tail meat to shell and place prepared seafood and herb stuffing into the lobster (this will fill the cavity and
cover the tail). When ready to serve, preheat oven to 400 degrees. Melt butter in the microwave (30 seconds for most
microwaves). Combine melted butter and bread crumbs and top stuffed lobster with mixture.
Bake lobster until bread crumbs are golden brown, about 7 to 10 minutes.
1/4 cup white vinegar
1 1 1/4-pound lobster
For the Poached Lobster
Bring 1 gallon water and vinegar to a boil. Place lobster in a deep pan that holds it snugly and is at least 6 inches deep.
Pour boiling water and vinegar mixture over lobster. Steep for 2 minutes and remove lobster from water.
Break lobster claws off from body and add claws back to the hot poaching liquid; let set for an additional 4 minutes.
Using a heavy knife, split lobster body and tail lengthwise from the underside of the shell. Remove tail halves from lobster,
taking care to leave the body and tail shells connected. Remove claw meat by twisting off at the knuckle, and snapping the pincer off the claw.
Ideally the cartilage should remain connected to the pincer when broken off.
Crack knuckles and gently pull out meat, leaving as whole as possible. Store the cleaned lobster meat with the shells
until you are ready to stuff them.
The Capital Grille
94 Perimeter Center West (Dunwoody)