Make your next celebration even more special with a restaurant-quality baked stuffed lobster recipe that's delicious and easy to make. In under 10 minutes, Chef Halee Raff is going to teach you how to break down a lobster, stuff it, and bake it. You'll use ingredients such as parmesan cheese and panko bread crumbs to coat the top of your stuffing for a yummy, toasty result. The stuffing is made of the same parmesan cheese and panko bread crumbs but it also includes celery, garlic, parsley, onion, and one secret ingredient that might not be for everyone but it really takes your dish to a new level of flavor. If you're not a fan of lobster, Chef Halee also uses this stuffing recipe for chicken, pork chops, and even shrimp. Just follow the same instructions until it's time to crack the lobster.

What You'll Need

• Lobster
• Parmesan Cheese
• Celery
• Garlic
• Onion
• Parsley
• Lemon
• Seasonings
• Panko Bread Crumbs
• Microplane
• Knife
• Gloves

Ingredients

• 1 stick of butter
• 2 cloves of garlic, minced
• 1 cup onion, chopped
• 1 cup celery stalk, chopped
• Morton Coarse Sea Salt
• McCormick Coarse Ground Pepper
• McCormick Hot Hungarian Paprika
• 1 lemon
• 1 cup of panko bread crumbs
• Grated parmesan cheese

Recipe

1. Preheat the oven to 400 degrees.
2. Prep the lobster by freezing it for 30 minutes.
3. Place a stick of butter into a bowl and heat in the microwave for 30 seconds.
4. Cut and mix the veggies (celery, onion, parsley, and garlic) in the bowl with the butter.
5. Add seasoning to your veggies and mix again.
6. Zest half of a lemon and add to the mixture.
7. Add 1 cup of Panko bread crumbs to the bowl with the veggies and mix.
8. Microplane parmesan cheese into your mixture.
9. Cut the lobster following Halee's instructions.
10. Remove the liver and add to the stuffing mixture.
11. Rinse lobster.
12. Lay the lobster on a sheet pan and add the stuffing.
13. Grate parmesan cheese on top of the stuffing.
14. Bake at 400 degrees for 20-30 minutes or until the crust is golden.
15. Plate and enjoy!

Chef Halee Raff graduated from Johnson and Wales in 2014 with a Bachelor of Business in Food Service Management. After receiving her degree, Halee returned home to Chicago in high demand; lending her talents to well-known Chicago hot spots like Tru, Sixteen, and Naha/Brindille (all Michelin stars). She soon worked her way up to Chef de Partie and thereafter won the coveted position of Sous Chef at Band of Bohemia and then Momotaro (Boka Group). Her last position was as an Executive in the 4c Group before starting her own company amid the pandemic, Hardbittenn. At Hardbittenn, Halee offers customizable in-home dining experiences, cooking & baking classes, and offerings such as custom cakes and full lines of baked goods and pop tarts!