Stuffed Lobster

[April B.]

Stuffed Lobster

Ingredients:
2 - 1 1/4 lbs live Lobsters
6 quarts boiling water
3/4 lb peeled and deveined shrimp, cut into 1/2" pieces
1/3 cup grated Jarlsberg cheese
2 Tbsp unsalted butter
1 Tbsp minced shallot
3 Tbsp minced celery
1 Tbsp minced parsley
1 tsp lemon juice
1/4 cup bread crumbs
1 egg, beaten
1/4 tsp salt
Freshly ground pepper
2 Tbsp unsalted butter, melted

Directions:
Plunge lobsters into boiling water. Cook 1 minute, drain and
cool. Place lobsters on their backs and use a sharp knife to
split them lengthwise. Empty out body cavity under running
water. Pat the cavity dry with paper towels.

Cut lobster claws with heavy shears to expose 1/3 to 1/2 of
the meat. Use fingers to loosen meat from tail section,
leaving only the very end attached. Lightly salt meat and
set lobster on baking pan while you make the stuffing.
Preheat oven to 400 degrees.

Melt butter in a large sauté pan. Sauté shallots and celery
until tender. Stir in shrimp, parsley, lemon juice,
breadcrumbs, cheese, egg, salt and pepper. Cook over low
heat for 2-3 minutes.

Heap mixture into body cavities and drizzle with melted
butter. Bake for 10-12 minutes. Serve hot ;D ;D