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The Capital Grille Baked Stuffed Lobster

capital grille lobster The Capital Grille Baked Stuffed LobsterBy Executive Chef Jim Nuetzi

They say a picture is worth a thousand words. But there are certain words with the ability to paint a mighty robust picture themselves. “Lobster” is one of them. Just speaking it conjures up images of special occasions, beautifully dressed dinner guests, and elegant, sophisticated tables. None of that need be the case, of course, to enjoy lobster, but your guests will be thinking it anyway, making your dinner party memorable before anyone even sits down. Executive Chef Jim Nuetzi proposes stuffing lobster with scallops, shrimp and a little Parmesan, along with adding some fresh herbs to lighten up the flavor. This is a wonderful dish for a celebration. And your guests will be impressed just seeing it come to the table.


Serves one as an entrée or two as a mixed grill



1 lb Lobster (prepared) 1 each

Clarified Butter 2 oz

Bay Scallops        6 each

Bay Shrimp         6 each

Kosher Salt         1/2 tsp

Heavy Cream     1/4 Cup

Parmesan, Grated           2 Tbsp

Freshly Chopped Tarragon           2 tsp

Freshly Chopped Parsley              2 tsp

Panko Bread Crumbs                      1/4 Cup

Butter   2 Tbsp



Using a large sauté pan, warm the clarified butter over medium heat.

Add the scallops and shrimp and cook for 2 minutes.

Season with the salt and add the heavy cream.

Simmer for 2 minutes and add the cheese.

Remove from the heat and allow to cool.

Fold in the lobster claws, knuckles, fresh herbs and refrigerate until ready to use (up to one day in advance) or proceed to step 7.

Place the stuffing into the lobster (this will fill the cavity and cover the tail).

When ready to serve, preheat the oven to 400° F.

Melt the butter in the microwave (30 seconds for most microwaves).

Combine the melted butter with the bread crumbs and top the stuffing with the bread crumbs.

Bake the lobster until the bread crumbs are golden brown (7-10 minutes).




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