Our recipe is so easy. You don’t even need to make the stuffing! Use any of our scrumptious seafood cakes - our favorite is buttery rich lobster cakes.
- Two 1-1/4 lb. live Maine lobsters
- Four 4 oz. Lobster Gram Lobster cakes, thawed
- 2 Tbsp. butter
- 1 clove garlic, crushed
Fill a 12 qt. pot with enough water to cover the lobsters without spilling over. Bring water to a rolling boil and add the lobster. Start your timer when the water returns to a full boil. Timer should be set for 9-10 minutes. When the timer goes off, remove the lobsters from the cooking pot, and cool under cold running water.
Pre-heat oven to 350°. Using a pair of kitchen scissors, cut the lobster shell in half lengthwise. Do this by starting at the tail and cut through the bottom side all the way to the head. Flip the lobster over and repeat this on the top side. Using a sharp knife cut through the meat of the lobster.
After the lobsters are halved, clean out the body cavity of each half, leaving the tail meat in the shell - and cut a 1/4” deep slit into the length of the tail meat. Lay each lobster half on a lightly oiled or foil covered baking sheet. Cut each lobster cake in half and place in the cleaned body area of the lobster. The bulk of the lobster cake will fill the body cavity (about 3/4 of the cake), the rest should fill the slit in the tail.
Place the butter and garlic in a microwaveable dish, and microwave until butter melts. Brush garlic butter over the lobster cakes. Place the tray in the oven on the center rack, for approximately 10 minutes or until stuffing is golden brown. Broil for 1-2 minutes for crispier cakes.