Baked Stuffed Lobster

Bertha uses the tomalley, or liver; of the lobster (what people call “the green stuff”) to help make her stuffing. Lobster pounds usually have tomalley available, but that in the lobsters should be ample.


4 lobsters, 1-1/4 to 1-1/2 pounds apiece
1 cup tomalley, or what is available from the 4 lobsters
1/2 pound unsalted butter, melted
1 stick (1/2 cup) margarine, melted
3 stacks salt-free saltine crackers (3/4 of a 1-pound box)
1 to 2 teaspoons Worcestershire sauce, or more to taste
1 tablespoon cooking sherry
1 tablespoon mayonnaise


Cook the lobsters. Split down the middle and remove the intestinal tract and the “lady,” the small sac near the head. For the filling, mix the tomalley, melted shortenings, and the crackers, well crumbled. Add the Worcestershire sauce, cooking sherry, and mayonnaise. Mix well. Fill the split lobsters with the stuffing mixture, padding it up over the top. Wrap the claws in foil so that they won’t dry out, and bake at 400 degrees F until stuffing is crisp on top (about 20 minutes or so).

Cooking & Recipes


Serves 4.

Preparation Method

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