Baked Stuffed Lobster

Baked Stuffed Lobster by Bill Summerville

“The baked-stuffed lobster Sunday morning with champagne is really luxurious, celebratory and intimate.” — Bill Summerville

The inspiration for this stuffing is a mashup of Bill’s mom's holiday stuffing and Chef Jasper White’s take on a crab cake. This dish is simple in execution but is super luxurious with the addition of king crab and sea scallops.  

1 white onion, diced

2 stalks celery, diced

4 cups chicken stock

4 cups dried bread, cut into cubes

Knob of butter

Parsley, thyme, and tarragon chopped

Whole lobster, cut in half and cleaned by removing the tamale and brains

2 scallops, diced

King crab, lightly shredded

Salt and pepper to taste

Preheat the oven to 375°. 

Heat a large skillet over medium heat. Add the butter and when it foams, add the onion and celery. Cook until tender but not browned. Add cubes of bread and stir to combine. Then pour in the chicken stock in stages until the vegetables and bread are soft. Remove from the heat and fold in the herbs, scallops and king crab. Season with salt and pepper to taste.

Place the halved lobster shell-side down. Scoop stuffing into the cavity of the heads and over the tail meat. Cook the lobster halves for 20 to 25 minutes or until the lobster tails are fully cooked. Or do as Bill does! Roast the lobsters in your fireplace in a grill basket with a long handle over hot embers.

Bill’s pairing suggestion? White Burgundy Meursault or a richer champagne.