Bailey Island Stuffed Lobster Recipe

Servings: 4


  • 4-1 1/2 lb. live lobsters
  • 1 pound of lobster meat, scallops, or crab meat
  • 1 1/2 cup drawn butter
  • 8 cups crushed Ritz Crackers
  • fresh ground black or white pepper (if needed)


Preheat the oven to 375F.

  1. Prepare the lobsters for broiling by splitting the tail and body with a large butcher knife.
  2. Clean lobster body under running water and set aside.
  3. Slowly melt 1 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter. Slowly pour the drawn butter into a measuring cup, measuring off 1 ½ cups.
  4. In a food processor, grind enough Ritz Crackers to make about 8 cups, (about one box).
  5. Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
  6. Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
  7. Next, divide the seafood into equal parts and fill the lobster body.
  8. Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
  9. Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch. Serve at once with lemon wedges and drawn butter.

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