A delightful twist on the classic New England stuffed lobster, featuring enhanced flavors and a simplified preparation process.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy stuffing.
Melt the butter in a skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion to the skillet and sauté until soft, about 5 minutes.
Stir occasionally to prevent the onion from browning.
Stir in the tarragon and parsley, cooking for an additional minute.
Fresh herbs release their aroma when lightly cooked.
Remove the skillet from heat and mix in the cooked lobster meat, salt, and pepper.
Let the mixture cool slightly before handling.
Prepare the lobsters by splitting them in half lengthwise and removing the head sac and intestine.
Use a sharp knife for clean cuts.
Place the lobster halves on a roasting pan, resembling a butterfly shape.
This presentation enhances the dish's visual appeal.
Gently fold the crumbled crackers into the stuffing mixture.
Avoid overmixing to maintain a light texture.
Fill the lobster cavities with the stuffing, spreading it evenly.
Do not overpack the stuffing to ensure even cooking.
Brush the exposed lobster meat and stuffing with melted butter.
This step adds a golden finish to the dish.
Bake the lobsters in the preheated oven until the stuffing is golden and the lobster is cooked through, about 17-24 minutes.
Adjust the baking time based on the size of the lobsters.
Serve the stuffed lobsters hot, garnished with additional parsley if desired.
Pair with a fresh salad or roasted vegetables for a complete meal.
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