I had a reader request my recipe for lazy man’s lobster. I had to sit down and think about how I actually made it. The thing to keep in mind with recipes like this depends on the size of the lobsters you are using. I used two 1 1/2 lb lobsters and got 3 nicely filled baking dishes.
This is a super-rich dish; the portions don’t need to be extravagant due to the richness. I recommend serving with fresh lemon wedges for each diner. The fresh lemon juice squeezed on top cuts through the richness and makes the dish in balance.
Lazy man’s lobster
Ingredients
1 1/2 cups of crushed Ritz type crackers
4 Tablespoons butter, melted
¼ cup fresh Italian leaf parsley, chopped
½ cup butter
3 cloves garlic, finely chopped
¼ cup sherry
The juice and zest from one lemon
Salt and pepper to taste
Cooked lobster meat from 2-3 lobsters, depending on their size, cut into bite-size pieces.
Directions
Preheat oven to 350°. Butter 3-4 ovenproof dishes, place them on a sheet pan. Divide the cooked lobster meat amongst the dishes. I say 3-4 dishes, depending on the size of the lobsters. Set aside.
Crush crackers in a ziplock bag and a rolling pin or a food processor. Crush or pulse until it becomes crumbs. I like my crumbs with more texture crushing them less.
Melt the 4 Tbsp of butter. In a bowl, combine the cracker crumbs, melted butter, lemon zest, and parsley. Mix until completely combined, set aside.
Heat 1/2 cup butter in a saute pan over low heat. When the butter has melted, add garlic and slowly poach the garlic until soft, not brown. Add sherry and lemon—season with salt and pepper. Remove from heat.
Divide the butter mixture evenly between the dishes, pouring the butter mixture over the lobster. Top with a generous amount of cracker topping on each dish.
Put the baking sheet in the oven for 10 to 15 minutes or until the lobster is hot and the topping is golden brown. Serve with lemon wedges and more parsley. Serve with rice, pasta, or a baked potato. Enjoy!
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