Wicked Good Stuffed Lobster Tail

Stuffed Lobster Tail

Grins.  One of the things we don't get in Arizona is fresh, off-the-dock Maine or Cape Cod seafood, and while by no stretch of the imagination am I fan of fish, I do miss lobster, clams, and scallops.  I mean I'm enjoying all the burritos and chilis and refried beans.  I really am.  But there's that part of me that pines for those foods of the New England shores.

Well, as good fortune would have it, my birthday came around and my Sweetie-Pie ordered fresh frozen lobster tails and had it delivered.  Talk about surprised!  Forget expensive jewelry and perfume.  Bring me lobster tails!

Oooh, and this was succulent and sweet, and I could taste the ocean, and while it was baking in the oven, it was like being in Boston again.  But no snow!

When these came, the top part of the shell was already split, almost down to the tail but not through the tail and not through the underside.  Not looking for two halves here.  My hands aren't as strong as they once were and it took a bit of finagling to pull the meat through the split shell to lay it on top, but as you can see I persevered but the struggle was worth it.

I found a recipe on line and it was spot on--restaurant quality in my book and a definite keeper.   The lobster is the star of the show in this recipe, so no crab meat, no shrimp, no scallions, no garlic. 

BAKED STUFFED LOBSTER

2 fresh lobster tails, prepared for baking
a nice squeeze of lemon juice
a pat of butter

1/2 cup buttery crackers (such as Ritz)

1/4 cup crushed saltines
1 tablespoon dry sherry
4 tablespoons unsalted butter
1/2 teaspoon pepper


Preheat oven to 425 degrees Fahrenheit.

It's not necessary, but certainly nice to add a little melted butter and lemon juice on top of the lobster before adding the stuffing.  Place the lobsters in a baking dish.

For the stuffing, mix the two crackers together.  Add the sherry and melted butter and pepper and mix well.  If the stuffing seems a little dry you can add a little extra butter.  Using your impeccably clean hands form the stuffing into loose, oval-shaped balls and mound on top of the lobster tails. 

Bake in oven for 10 to 12 minutes or until the shells are bright red and the meat is opaque. (Larger lobsters will take longer to cook).  Serve immediately.  If you're a real butter fiend, add a bit of melted butter to the stuffing partway through baking.

COOK'S NOTE:  This stuffing would be superb in a lobster pie.  Precook your lobster meat and combine with the stuffing.  Add a little extra butter and lemon to the top.  Bake for about ten minutes.  Heaven.

Anadama Cornbread

Ever had Indian pudding, you know, that old New England specialty made with molasses and cornmeal?  It takes forever to cook in the oven?  If you like homemade bread and you're not in a hurry, this is a delicious, hearty bread with similar flavors.

I laugh at myself.  I might not have undertaken this breadmaking feat it if I read through the recipe with any kind of comprehension and saw that there were two 2-hour rises.  Fortunately I was making this on a day when I had other chores that easily fit in between the rise times so it wasn't a horrible inconvenience but just be aware that there are two longish rise times involved.


ANADAMA CORNBREAD

1/2 cup water, plus 1/3 cup water for proofing yeast
1/2 cup milk
1/2 cup fine yellow cornmeal
4 tablespoons unsalted butter, softened
1/2 cup molasses
2 teaspoons dried yeast
1 1/2 cups all-purpose flour, plus additional for dusting
1 teaspoon salt
vegetable oil for greasing
1 egg, beaten, for glazing

Heat and milk and 1/2 cup water in a small saucepan.  Bring to a boil; add the cornmeal. Cook for a minute or two until it thickens and then remove from the heat.  Add the butter and stir until it is well mixed.  Beat in the molasses; set aside to cool.

Dissolve the yeast in 1/3 cup warm (not hot) water and stir well.  Pour the flour and salt into a large bowl and make a well.  Gradually stir in the cornmeal mixture and then add the yeast mixture to make a soft, sticky dough.

Turn the dough out onto a lightly floured work surface.  Knead for about ten minutes until soft and pliable. Knead in additional flour as necessary to be able to work the dough, keeping in mind the dough will remain fairly sticky but should not stick to your hands.  Put the dough in a lightly oiled bowl, cover loosely with plastic wrap or a clean towel and leave to rise in a warm place, up to 2 hours.  The dough will not double in size but should be very soft and pliable when well risen.

Turn the dough out onto a lightly floured work surface and gently punch it down.  Knead briefly and shape it into a flattened oval, tucking the sides underneath the center of the dough to get a tight, even shape.  Place on a large baking sheet and cover loosely with plastic wrap and a clean kitchen towel.  Leave it to rise in a warm place for about 2 hours.  The dough is ready to bake when it's tight and well risen, and a finger gently poked into the dough leaves a dent, which springs back quickly.

Preheat the oven to 350 degrees Fahrenheit.  Place one oven rack in the middle of the oven and one below it, close to the bottom.  Bring a small pan of water to a boil.  Brush the loaf all over with a little of the beaten egg and gently slash the top of the dough diagonally 2 or 3 times with a sharp knife.    Slashing the dough will allow the dough to continue to rise in the oven.  Dust the top of the dough with a little flour (if desired, gives a nice artisan look).  Place the bread dough on the middle shelf.  The pan with the boiling water should be placed on the bottom shelf.  Shut the oven door.

Bake for 45-50 minutes, or until the crust is nicely browned and the bottom sounds hollow when gently thumped with the back of a knuckle.  Remove from oven and leave to cool on a wire rack.

COOK'S NOTES:  I found this dough to be very wet and sticky, and as a result I added quite a bit of additional flour in order to be able to knead it without the dough sticking to everything.  I worried it would make the bread heavy, but all in all, I think it worked out just fine.  I think this is a recipe that may not be suitable for those who are yeast-phobic or who do not have a lot of experience in breadmaking.

This bread is an excellent keeper.  Well wrapped, it stayed fresh for us for the entire week.  I took thick slices of it to work as a little break snack.  So good!