DIY Down the Shore: Luke Palladino’s Stuffed Lobster

Maine is a bit of a hike from Philadelphia. If you’re not up to making the 9-hour trek (or if the freezing temperatures of Maine beaches aren’t quite as appealing), you can still have a taste of New England, in Jersey. Luke Palladino, chef of LP Steakhouse & Seafood in New Jersey and the future Palladino’s on East Passyunk (cue excitement and anticipation) shared his recipe for Stuffed Lobster.

What is the lobster stuffed with you ask?

Crab, which is another crustacean. It’s not wrong if it’s delicious.

Who doesn’t love double the seafood all packed into one neat little package? Add a little buttery bearnaise sauce and you’ve got yourself quite the meal. This dish is perfect for an end of the summer bash or just a relaxing night of seaside deck chilling. Personally, we think it’s just a great way to end the week. So keep it in mind if you’re headed down the shore this weekend.

Luke Palladino’s Stuffed Lobster

STUFFED LOBSTER

Lobster:

2 each 1-1/2 to 2 pound lobsters poached and cut in half with body cavity cleaned out.

– Place on an oven- safe pan, set aside.

Crab Filling:

1 pound jumbo lump crab meat

1 tablespoon each of tarragon, chive and parsley, chopped

4 ounces mascarpone cheese

1 egg

1 teaspoon dijon mustard

– In a bowl combine the herbs, mascarpone, egg and mustard.

– Once combined, fold in the crab meat without breaking it up, set aside.

Bearnaise Sauce:

1/2 lb butter

2 egg yolks

1Tbs white wine vinegar

1/8 teaspoon salt

1/8 teaspoon espellette powder

2 tablespoons chopped fine herbs

– Heat butter until hot but not separated.

– Set aside, keep warm.

– In a food processor place the egg yolks, vinegar, salt, espelette powder (or cayenne pepper).

– Turn food processor on. Start pouring hot butter into blades of processor in a very slow stream (as to not break the emulsion).

– Once thoroughly combined add fine herbs and taste for seasoning.

Assembly:

– Preheat oven to 400 degrees.

– Place crab stuffing into lobster cavities.

– Top stuffing with half of of bearnaise sauce and bake until golden brown, bubbly and hot.

– Remove from oven and serve with remaining bearnaise sauce on the side.

DIY Down The Shore [f8b8z]