Baked Fresh Lobster Recipe

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Chef Cody 1

"Buttery crackers make a stuffing for this nicely done recipe for fresh lobster. Great for Valentine's day!"
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55 m servings 1366 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 1366 kcal
  • 68%
  • Fat:
  • 82.5 g
  • 127%
  • Carbs:
  • 74.4g
  • 24%
  • Protein:
  • 77.3 g
  • 155%
  • Cholesterol:
  • 361 mg
  • 120%
  • Sodium:
  • 1955 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
  2. Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
  3. Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.



I made this and it had a wonderful taste. Highly recommend with a light salad!

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