- 2 sleeves buttery round crackers, crushed (such as Ritz®)
- 1 teaspoon dried sweet basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/2 cup butter
- 1/4 pound shrimp, peeled and deveined, divided
- 2 ounces scallops, diced
- 1 (8 ounce) bottle clam juice
- 1 (6.5 ounce) can diced clams
- 1 1/2 pounds lobsters
- 1 lemon
- Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.
- Insert a knife about 3/4 of the way through the back of 1 shrimp; split nearly all the way down the center of the body. Open shrimp like a book. Repeat with 1/2 the shrimp.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add remaining shrimp and scallops; cook until nearly opaque and lightly browned, 3 to 4 minutes. Dice and add to the cracker mixture. Add clam juice and diced clams. Mix stuffing well.
- Split lobsters all the way down the middle; clean the insides. Lay flat on a baking pan. Fill with the stuffing. Use remaining stuffing to stuff the butterflied shrimp. Squeeze lemon juice over the lobsters and shrimp.
- Bake in the preheated oven until lobster and shrimp meat is opaque, 35 to 40 minutes.
10/19/2019
recipepes.com
baked stuffed lobster and shrimp, recipe
PT15M
PT1H
5
455 calories
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