Conference turris::cooks

Heres a recipe that can go on fish, or in a lobster.  It comes from the
Gloucester House in Gloucester.  I got the recipe out of a book many years
ago, used it a lot, lost it, and now make it to my personal taste.  As best
I can remember, here is the original (which is absolutely delicious)

two cups bread crumbs (Ive used plain and Italian - both good)
2tbs melted butter (I prefer margerine)
1 tbs parmisson cheese
1 tbs worcestershire sause (I use a little more)
1 tbs mustard (frenchs)
few grinds pepper
dash salt

put all ingredients together, mix well with fork and there you have it.

Not knowing how to stuff lobsters well, the way I do it is to buy three
to stuff two.  I boil all lobsters, then take all the meat out of one.

Then I take the two I want to stuff and clean out the cavity.  I add the
cut up pieces to the above stuffing mix, then spoon into the other two,
and pop under the broiler for a bit.  Boy, do they come out good!!

Would be interested in your recipe.

Good eating

Rick

    Lets see if I can remember...We used this at the Skippers Galley
    in Essex, Ma. Around the mid sixties.  Essex, BTW is home of the
    tastiest clams in the US.  There called Ipswich clams but they are
    dug in Essex.
    
    We used Rolay Lunch Milk Crakers, from Nabisco I think.
    Beat them up in the box with a rolling pin and the rolled them out
    on a table until they were crumbs.
    To the crumbs we would add:
    Garlic - I like a lot. Freshly squeezed.
    Melted Butter. 1/2 stick per box of crackers should be enough
    We used MSG but I think I would leave that out now
    And the moistening agent was Mayonaise.  Enough to moisten.
    
    I used to love making/eating that stuff.
    
    We used to use this for lobsta, stuffed and pie, and stuffed shrimp.
                                                         

    I've been meaning to put this recipe in since Valentines Day.  Well
    at least I finally got it here.
    
    Split the live lobster live by placing the lobster on its back.
     Cross the claws and hold firmly with the left hand.  Insert the
    point of a charp knife into the lobster at the head and cut the
    shell open from head to tail.  Cut throught the back shell.  Remove
    the stomach and the intestinal vein that runs the length of the
    tail section close to the back.
    
    Do not remove juices, or liver.  The liver (called tomally) is the
    grayish looking meat found n the body cavity.  It turns green when
    cooked.
    
    (I personally can't split the lobster live.  I fill a large pot
    with water and wait for it to come to a full bubbling boil.  Then
    put the lobster in head first.  I cook it for about two minutes
    or until I'm sure it's dead.  Then I split the lobster from head
    to tail, removing the stomach, intestinal vein, and the liver. 
    I've heard that the tomally is very good, but can't bring myself
    to try it.)
    
    Fill the lobster cavity with the dressing below:
    
    DRESSING: 
    
    Mix together 1 1/2 cups cracker crumbs and 1/2 tsp salt.  Moisten
    with 2 tablespoons Worcestershire sauce and 4 tablespoons butter.
     Makes enough stuffing for 4 lobsters.
    
    Cook in 450 degree oven for 20 minutes.  Serve with melted butter.
    
    ENJOY!
    
    Debbi

     I have a recipe that would be a good one to try. I par-cook my
     lobsters enough to make the shells turn red then drain and cool
     Cut open and clean out cavity and stuff with my own stuffing 
     recipe which will follow. I use lettuce leaves to cover claws
     and over stuffed cavity to keep moisture in and remove from
     lobster about 5-10 min before removing from oven.  
    
     The stuffing is as follows
     for two lobsters
    
     1/2 - 2/3 box of rice crispies
     1/2 lb approx. melted butter
     dash of garlic (powder or crushed)
     1 cup of seafood shrimp crab or lobster meat
     
    Combine ingredients and crispies should be slightly
    softened after mixing together.  you can add more or less
    as I don't measure, I guess!
    
    Stuff lobsters and cover with lettuce leaves place in pan
    in oven and depending on size 2 2lb. lobsters lets say
    and bake at 300 for 20-30 min. 
    I have had more compliments on that stuffing!  It is absolutely
    delish! Even a slight amount of garlic enhances lobster!!
    
    
    
    
    
    
    
    

	NOT FOR THE WEAK AND WIMPY AT HEART...
	


	I have never had a problem with bake stuffing lobster. I 
	have watched my mom do it for years and she never has a 
	problem either. I mix the stuffing first. Then I insert 
	knife in back of tail, then turn the lobster over (backside 
	down) and cut from the front to back. You need lots of 
	strength, pressure and a good knife. I then take out the 
	tamale and add it to the stuffing. I rinse out all the other 
	stuff and then reach up behind the eyes and remove the 
	packet (it's said to be poisonous...at least that's what my 
	mom always told me). I just stick my index and middle 
	finger up behind the packet and pull out. Rinse the lobster 
	again and then let it drain while you do the others.

	After you have finished with the dissecting, you're now ready 
	to stuff the critters. Once they are all stuffed I out a couple
	of pats of butter/margarine on top of the stuffing. Place the 
	lobsters in broiler like pan. Add about an inch of water and 	
	place in a preheated 350 degree (SWAG) for about 20-30 minutes.
	Some ovens are hotter then others. The lobster should be bright 
	red. 

	Now you may ask "what's tamale?" It is a delicacy for some and 
	gross guk to others. To me it is a delicacy and I always add it 
	my stuffing. Some places sell it by the pint for a very handsome 
	price. I won't go into further detail unless someone *REALLY* 
	wants to know. 

	Rachelle �.


    
    

    I have recently heard that you should not eat the tamale (liver).
    It concentrates many carcenogenic pollutants such as PCBs and mercury.
    I believe there was a warning about this earlier in the year in
    one of the local papers. In general, liver in any creature has a
    filtering function and therefore would concentrate poisons which
    can't be flushed out from the system.
    
    Anyone know more on this?
    
    Tamzen

>    I have recently heard that you should not eat the tamale (liver).
>    It concentrates many carcenogenic pollutants such as PCBs and mercury.
>    I believe there was a warning about this earlier in the year in
>    one of the local papers. 

The warning was put out this year in New England because the rains were 
forcing the processing stations to dump raw sewerage into the ocean.  
Anyone who hunts lobster knows that they love sewerage outfalls -- you'll 
find monster lobsters living next to them.  It's part of the natural 
cycle...they turn our sewerage and turn it into things we can eat again. 
But lobster soaked in untreated sewerage takes a while to become 
wholesome family food again, and why take the chance?

Re: tamale...

I know they say it's liver, but it doesn't look like liver, and I don't
believe it is liver.  'nuff said? 

Re: killing a lobster.

I know I've written it in here somewhre before, but to repeat...
The Galloping Gourmet (remember him? The first of the pop-chefs?) once 
gave a method for killing your lobster in a way that doesn't make you 
feel like such a tamale... he suggested that you put them in the sink 
and fill it with luke-warm water.  Lobsters die in warm water (anything 
over 70�, I think) but they check out slowly, more like going to sleep. 
The end result is no better for the lobster, but it makes you feel like 
a humanitarian.  Cook it immediately.
					>>>==>PStJTT

    I beleive I have stumbled upon a classic seafood stuffing
    
    1 box ritz crackers finely chopped
    1 pkg sea legs or crabmeat  broken in small bits
    1/4 stick butter
    1/2c lemmon juice
    2 tbl spoons paperika
    4 dashes worcstershire sauce
    
    
    1) smash the ritz crackers to tiny bits very fine
    2) to this add sealegs shredded
    3) pour in lemmon juice  mix all this together
    4) pour melted 1/4 stick butter  mix well
    5) add worcstershire sauce  stir all together
    6) then put your paperika in to give it a nice red color
           let stand over night in fridge 
    it is excellent when putting stuffing in the lobster pour some butter
    over it so it don't burn in the oven.
                                       Bill-
    great for stuffed scallop casarole also.

    oooooooooooooooooooooohhhhhhhhhhhhh, that sounds great (specially with
    lobster on sale all over massachusetts this week)!  i would think that
    shrimp would be just as time consuming.. they are smaller and you have
    to stuff more of them.  but i don't like hot shrimp so i really don't
    know that for sure.  anyways....
    
    i had leftover lobster one time in my life and stuffed the tails the
    next day.  if you are cooking your lobster first (i can't kill them any
    other way) then i suggest that you cook them the minimum amount of
    time.  butterfly the tail and pick your favorite stuffing recipe.  i
    used the one with worcestershire sauce, mustard, bread crumbs (not the
    boxed ones.. but fresh ones), butter, scallions and stuff like that. 
    (found the recipe in here)  brush the lobster tail with butter (if you like
    garlic you can add that to the butter) and then stuff lightly the
    middle of the tail.  cover with with foil and bake at 350o till
    slightly browned.  you might have to take the foil off to brown the top
    a bit but try and leave the foil on cuz it will keep the tail from
    drying out.  
    
    hope this helps!
    
    cj

    I'm a bit fuzzy on this - it's been a while but this is a good easy
    recipe for baked stuffed lobster that was my father's.
    
    I have the fish store split the lobsters for me.  I cut off the claws 
    and small legs (can't remember what they're called).  Reserver the
    tamale.
    
    For each lobster melt about 1/8 lb buffer (I didn't say it was
    healthy).  Butter - sorry.
    Add unseasoned bread crumbs until you have a mushy paste (my father
    never measured).  Add Heinze 57 suace to taste.  I user about 1 tbl
    per lobster.  Wisk tamale and spread in lobster tail.  Arrange small
    legs along length of tail.  Press stuffing mix on top of legs and tail.
    
    Cook in moderate oven 'til done.  Lobsters are red and meat is white.
    
    Serve with melted butter and lemon wedges.  
    
    The stuffing is quite moist and keeps the lobster from drying out.
    
    My father only had a few specialties - but bor were they good.  They
    were all prepared the same way.
    
    Cut up xxx till you have this much.  Use a pan about this size.
    Fill the pan with yyy until it is this deep.  etc.