Lobster is love. Or somethin’.

Let’s talk about lobster. The husband and I are big fans, and living in New England makes it even easier since there’s Maine lobster in abundance all around us. We’ve had baked stuffed lobster a few times lately in restaurants around Boston, and it’s of course always delicious. However, besides being delicious, it’s expensive. Like upwards of $40 per person expensive. Aren’t these things the cockroaches of the sea? Why are they so damn pricey? So you can imagine how pleased I was to see lobsters at $6.99/lb at our local grocery store. OBVIOUSLY, I had to get some. And get some I did! [Ed. Note: that's not as dirty as it sounds. (My mother-in-law reads this!)]
 

 
Before I bought the lobsters, I did some reason on making baked stuffed lobster – not a recipe, so much as .. you know. The stuffing part. As in, how do I go from live lobster to not so alive lobster with tasty stuffing in it. Unsurprisingly, it’s kind of gross. The internets told me that in order to properly make baked stuffed lobster, you take a live lobster, and cut it in half while it’s alive. The idea is that if you cut it where the head meets the body, it should kill it instantly and be a better way to kill it than boiling or steaming. While I’m sure that’s true, I couldn’t bring myself to do it. After some tense negotiations, the husband gave in to my pleas and his desire to stab things, and took the task in hand. My hero!
 

 
Once that was done, I got down to the enviable job of cleaning out the lobster. While some people still eat the tomalley, we’re not down with that. Maybe it’s that it looks like green goo, maybe it’s the sliminess of it. See? SLIMY. Also, I’ll spare you the pictures, but let me just say that the tomalley was the only part of the lobster that came out easily. When I was done cleaning them out, my countertop looked like I had butchered all sorts of things on it. Clearly my method needs practice.
 
Now, the stuffing recipe I used is from RecipeZaar. Neither of us were huge fans. Even though we had both shrimp and crab in the stuffing, there were way too many crackers. I think next time I’d use about a 1/3 of the amount listed, so that the shrimp and crab aren’t overwhelmed.
 

 
Even though the stuffing wasn’t quite what we wanted, it was still great to make a meal at home that we both really enjoy for half the cost of what we pay in a restaurant. Although, I’m not gonna lie, next time I might parboil the lobster and then cut it in half, because I’m a wimp.