Broiled Lobster with Cornbread Stuffing
IT’S LOBSTER SEASON BABY!!!! One of my favorite seasons! In Bermuda lobsters season runs from September thru March (all the months with R besides April). I wish it was all year long! If you haven’t figured it out yet I am the comfort food QUEEN! I love a good savory dish with all the naughty ingredients.
In Bermuda Spiny Lobsters are the indigenous species of lobster. I’ve eaten Lobster in a few other places in the world but I think our lobster has a special flavor and texture, that the others just don’t have. We also have different ways of preparing our lobster which makes a difference with the way it tastes as well.
In order the remove a lobster from the waters in Bermuda, one must possess a valid permit either as a commercial fisherman or a permit to dive for lobsters. The body of the lobster must measure at least 92mm in order for it to be a legal catch.
When we broil lobster it is usually a custom to stuff the body of the lobster with a stuffing similar to what would be used for Thanksgiving or Christmas dinner. I like to do a corn bread stuffing, it is the perfect combination or sweet and savory. I would purchase some already made cornbread from the store or restaurant that serves it daily by the piece. In a small bowl, I crumble the cornbread and add some finely diced onion, celery, red and green pepper and a little sea salt and black pepper (for one whole lobster, I would use three pieces of cornbread, half an onion , one stick of celery, and half a cup of the peppers and combine them with one beaten egg).
When I broil my lobster, I set the oven to 400 degrees and let it cook for approximately 45 minutes.  The stuffing will be nice and brown and the cheese and garlic butter will have melted nicely and browned a bit as well. The meat from the lobster will come away from the shell and be easy  to remove. It will be tender and moist when you eat it.
In Bermuda we generally serve lobster with hot drawn butter for dipping. I love garlic, when cooking for myself I always use a drawn garlic butter for dipping. Gosh just talking about it has my mouth-watering!!
If you have never cooked a lobster yourself , its super easy , check out the recipe below. Â ENJOY!
- One Whole lobster cut in half and cleaned
- 3 pieces of cornbread
- 1 half of an onion finely diced
- 1 celery stick finely diced
- ½ cup of diced red and green pepper
- 1 egg beaten
- salt and pepper to taste
- A sprinkle of thyme
- 2 lemon wedges
- Half a cup of shredded cheddar cheese
- Half a stick of garlic butter (save the other half for dipping)
- Preheat the oven at 400 degrees
- Stuffing
- To prepare the stuffing , crumble the cornbread in a bowl and add the onions, celery, peppers, thyme, salt and pepper
- combine together mixing well
- slowly pour in the beaten egg to help the ingredients stick together
- Lobster
- squeeze the lemon along the tail of the lobster (make sure to remove any seeds that may have come from the lemon)
- slice the garlic butter into pieces and place it along the length of the tail
- fill the body of the lobster with stuffing
- cover the entire lobster with the cheddar cheese
- pour boiling water into the bottom of the pan, enough to cover the entire bottom of the pan and to allow steam to assist in cooking the lobster
- place in the oven for 45 minutes to cook
- carefully lift the lobster out of the pan allowing any access water to drain out before you place it on to the serving plate
- serve with hot drawn butter for dipping
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