Nutritional Info

Nutrition Facts

Serving Size 1 (72g)

Calories 332
Calories from Fat 209 (63%)
Amount Per Serving %DIV
Total Fat 23.3g 36%
Saturated Fat 5.3g 27%
Monounsaturated Fat 15.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 20.4mg 7%
Sodium 214.4mg 9%
Potassium 118.3mg 3%
Total Carbohydrate 19.4g 6%
Dietary Fiber 1.2g 5%
Sugars 1.7g
Protein 8.4g 17%

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Recipe Description
In Italy, and throughout Europe, the typical lobster variety is the spiny or rock lobster, which lacks the large meaty claws of North American lobsters. Their flavor is very good, though, and they are often sold as frozen lobster tails. If you don't want to deal with live lobsters, you call make this recipe with frozen tails, reducing the amount of bread crumbs slightly, and cooking them without thawing, just until they are opaque in the center.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  plain dry bread crumbs
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1 Clove(clv)  garlic, finely chopped
1 Pinch(pn)  salt, to taste
5 Tablespoon(T)  olive oil
1   lemon, cut into wedges
1 Pinch(pn)  black pepper, freshly ground, to taste
4   live lobsters (about 1 1/4 pounds each)


Place one of the lobsters on a cutting board with the cavity facing up. Do not remove the bands that keep the claws shut. Protect your hand with a heavy towel or pot holder and hold the lobster above the tail. Plunge the rip of a heavy chef's knife into the body where the tail joins the chest. Cut all the way through, separating the tail from the rest of the body. Use poultry shears to remove the thin white shell that covers the underside of the tail and expose the meat. Pull out and remove the dark vein in the tail, but leave the green tomalley and red coral, if any. Place a rack in the center of the oven. Preheat the oven to 450° F. Oil 1 or 2 large roasting pans. Arrange the lobsters on their backs in the baking pans. In a medium bowl, stir together the bread crumbs, parsley, garlic, salt and pepper to taste. Add 3 tablespoons of oil, or just enough to moisten the crumbs. Scatter the mixture over the lobsters in the pan. Drizzle with a little more oil. Bake the lobsters 12 to 15 minutes, or until the tail meat looks just opaque when cut in the thickest part and feels firm when pressed. Serve immediately with the lemon wedges.

Additional notes

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Baked Stuffed Lobster
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