Stuffed Lobster

Recipe from Benjamin Franklin: Book of Recipes

It’s surprising to see such a worldly man as Benjamin Franklin write a recipe for lobster, since it was commonly an ingredient only reserved for the poorest of people or servants. In the 18th century, it was not fashionable to eat this crustacean that was more than plentiful and thought unsightly.

  • 1 medium Lobster
  • 2 cups Sally Lunn breadcrumbs
  • ½ cup melted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 2 cups Button mushrooms
  • ½ cup Sherry
  • 4 Shallots, minced
  • ½ cup Heavy cream

Boil the lobster by picking up a live one and letting it slide into a large pan of briskly boiling water. Boil for about 10 minutes. Drain the lobster and let it cool off. Split the back open, take the meat out and clean the inside. Mix the lobster meat in a glass bowl into a stuffing with the breadcrumbs, melted butter, lemon juice, Dijon mustard, salt, pepper and Cayenne pepper. Spoon the stuffing back into the lobster shell and bake in a preheated 375 F oven for 30 minutes.

Meanwhile make a sherry cream sauce for serving by cooking the shallots in butter over low heat until translucent. Add the mushrooms and cook until lightly browned. Deglaze the pan with sherry and stir in heavy cream. Let simmer until thickened a bit. Pour over lobster just before serving.