The Capital Grille Baked Stuffed Lobster Recipe
Make this Straight-From-the-Restaurant The Capital Grille Baked Stuffed Lobster Recipe at home. With this Secret Restaurant Recipe your Baked Stuffed Lobster will taste just like The Capital Grille.
Photo by Jessica Merz
The Capital Grille Baked Stuffed Lobster
A Capital Grille Copycat Recipe
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Straight-From-the-Restaurant
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The Capital Grille Baked Stuffed Lobster Recipe is a Straight-From-the-Restaurant Recipe.
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The Capital Grille Baked Stuffed Lobster Recipe
Make our The Capital Grille Baked Stuffed Lobster Recipe at home. With our Secret Restaurant Recipe your Baked Stuffed Lobster will taste just like The Capital Grille.
Yield: 1 Lobster
Ingredients
- One 1 - 1 1/4 pound Poached Lobster Recipe included in Box Below
- 2 ounces Clarified Butter
- 6 Bay Scallops
- 6 Bay Shrimp
- 1/2 teaspoon Kosher Salt
- 1/4 cup Heavy Cream
- 2 tablespoons grated Parmesan
- 2 teaspoons freshly chopped Tarragon
- 2 teaspoons freshly chopped Parsley
- 2 teaspoons Butter
- 1/4 cup Panko Bread Crumbs
Instructions
- Prepare poached lobster according to recipe below.
- Using a large sauté pan, warm clarified butter over medium heat.
- Add scallops and shrimp. Cook for 2 minutes.
- Season with salt.
- Add heavy cream. Simmer for 2 minutes.
- Add cheese. Remove from heat and allow to cool.
- Fold in lobster claws, knuckles, tarragon and parsley.
- Place in refrigerator until ready to use (up to 1 day in advance) or proceed to next step.
- Return prepared tail meat to shell.
- Place prepared seafood and herb stuffing into the lobster (this will fill the cavity and cover the tail).
- When ready to serve, preheat oven to 400°F.
- Melt butter in the microwave.
- In a small bowl, combine melted butter and bread crumbs. Mix well.
- Top stuffed lobster with bread crumb mixture.
- Place lobster into hot oven and bake until bread crumbs are golden brown, about 7 to 10 minutes.
- Serve hot.
The Capital Grille Baked Stuffed Lobster
A Capital Grille Copycat Recipe
To See ALL of Our The Capital Grille Copycat Recipes - Click HERE To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Poached Lobster Recipe
Yield: 1 Lobster
Ingredients
- 1 gallon Water
- 1/4 cup White Vinegar
- One 1 - 1 1/4 pound Lobster
Instructions
- Pour water and vinegar into a large pot.
- Place pot over medium high heat and bring to a boil.
- Place lobster in a deep pan that holds it snugly and is at least 6 inches deep.
- Pour boiling water/vinegar mixture over lobster. Steep for 2 minutes.
- Remove lobster from water.
- Break lobster claws off from body. Add claws back to the hot poaching liquid. Let steep an additional 4 minutes.
- Using a heavy knife, carefully split lobster body and tail lengthwise from the underside of the shell.
- Remove tail halves from lobster, taking care to leave the body and tail shells connected.
- Remove claw meat by twisting off at the knuckle and snapping the pincer off the claw. Ideally the cartilage should remain connected to the pincer when broken off. Crack knuckles and gently pull out meat, leaving as whole as possible.
- Store the cleaned lobster meat with the shells covered in the refrigerator until you are ready to stuff them, up to a day.
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Photo of “Baked Stuffed Lobster” is by Jessica Merz and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Jessica Merz. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is courtesy of The Capital Grille, shared in Flavors Magazine: Atlanta’s Dining Scene. Additional Information Courtesy of Wikipedia and is used by permission.
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