prep time: tbd
cook time: tbd
servings: 2 - 3
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
parsley leaves - chopped for garnish
1. preheat the oven to 425 degrees. chop the lobster meat into chunks. transfer to a mixing bowl and add the tomalley. add the lemon juice and yellow squash. mix thoroughly. divide the mixture into ramekins.
2. melt butter in a large skillet over medium heat. add crackers and stir to coat and toast for 4 minutes. add lemon zest and mix. add clam juice and salt and pepper to taste.
3. completely cover lobster mixture with cracker mixture. bake for 10 minutes. serve with melted butter, lemon wedges and chopped parsley.
- the washington post, august 2012