Fish Friday!

Happy fish Friday! I know it's going to be happy for us...  We're off to the Lobster Chef of the Year competition at the Harvest on the Harbor! 

Today's recipe comes from a reader of Lobsters on the Fly.  Martin S. e-mailed us this recipe for baked stuffed lobster and he claims the stuffing is so good that you'll actually push the lobster aside. 

Also...
Monday is Food Day! Lobsters on the Fly is holding an on-line event: Show Us Your Seafood!  Share your photos of your favorite seafood recipes and let everyone know that seafood is a part of food day too!  You can e-mail us your pictures or post them on our Facebook page.


Baked Stuffed Lobster from Martin S.

Ingredients:

1-1/2  pound lobster live n' kicking
1-1/2 cups unseasoned bread crumbs
1/4 lb stick of butter or margerine
2 Tablespoons freshly diced parsley
1 small onion diced small
1 -2 tablespoons Worcestershire sauce
Pinch of salt n pepper

Twist off both claws and set aside.
Wash and split the lobster on the under side from its head to tail
making sure you don't penatrate the outer shell. Clean the inside
under fresh running water.
Seperate and keep the tamale(the green tubular substance), rinse it an
put aside.
Discard all remaining waste.
Place lobster split side up in baking pan with claws along side.

Prepare stuffing as follows:
Melt 1/2 to 3/4 of the butter adding the Worcestershire sauce.
In a bowl combine the bread crumbs,lobster tamale,diced onion, parsley
and a dash of salt and pepper. Add the melted butter and
worcestershire sauce and mix everything thoroughly until mixture is
evenly combined and moist.
Fill the entire lobster with the stuffing using a spoon.
Bake the lobster in a pre-heated 360 degree heated oven for 20 minutes
or untill the stuffing begins to brown.
Serve hot and garnish with fresh parsley , a lemon slice and remainder
of butter melted.
Enjoy.