LOBSTER STUFFING

LOBSTER STUFFING

1 1/2 cups lobster meat, cooked 3/4 stick butter 3 cloves garlic, minced 1 or 2 shallots, minced 2 green onions, chopped 1 cup bread crumbs 2 tablespoons parsley, coarsely chopped 1/2 tsp. paprika 2 stalks celery, minced 1 red sweet thin-walled pepper 1/2 tsp. black pepper pinch cayenne pepper 1 egg 1/4 tsp. fresh thyme 1/4 tsp. rubbed sage 1/4 tsp. salt

Peel and mince the shallot, garlic, and onions. De-string the celery and finely mince. Remove core and stem from the red pepper and finely mince into 1/8" pieces. Mince a tablespoon of butter in a large saucepan. Saute the shallot, green onion, celery and pepper in the butter. Add garlic when mixture becomes translucent. Saute an additional minute or two, then add a second tablespoon of butter and the breadcrumbs; stir to melt and incorporate the butter into the breadcrumbs, adding more butter as needed. Stir in paprika, black and cayenne pepper and salt, to taste. Quickly stir in a well beaten egg.

Lastly, when mixture is cooked (5-10 minutes) stir in the lobster meat. Transfer to a small pie dish and mound the center, or use the mixture to stuff the body of a split lobster before baking.

Sprinkle the top lightly with paprika and dot with a tablespoon of butter; broil (450°F) for 5-10 minutes, or until top of mixture is nicely browned.

If the dish is being served alone (rather than as a stuffing for lobster) cut into wedges and serve with a twist of lemon and topped with a Béchamel or white sauce or in a pool of lobster bisque.

#lobster #stuffing