Baked Stuffed Lobster

The late great Executive Chef David Woodbury of the Old Yarmouth Inn gave us this recipe for Stuffed Lobster many years ago. Dave had spent 35 years in the hospitality industry including owning his own business. He worked locally for a number of years perfecting his talents from “soup to nuts” and everything in between but found his home at the Old Yarmouth Inn. His untimely death in 2015 was a loss to his family, the Old Yarmouth Inn and to the Cape.  In his honor we reprint his recipe for Baked Stuffed Lobster.

Baked Stuffed Lobster
Serves 2 – 3

2 – 2 1/2 lb. Local Lobster – split, cleaned and rinsed
1/4 lb. U12 Shrimp, peeled and de-veined, tails removed
1/4 lb. Lump Crab meat
1/4 lb. Fresh Scallops – muscle removed
1/4 lb. unsalted butter
4 Tbls. melted butter
1 medium Spanish onion, finely chopped
1 tablespoon fresh garlic – finely chopped
1 tablespoon fresh shallot – finely chopped
1 cup Sherry
4 cups Ritz cracker crumbs
2 cups Japanese Panko
1/4 cup chopped parsley
Salt & pepper to taste
2 metal skewers


Pre-heat oven to 375

Sauté onions, garlic, shallots in butter for about 10 minutes. Add Sherry and reduce by half. Add scallops and cook for 5 minutes.

Add the shrimp and cook for another 5 minutes. Take off the heat and allow for cooling for 30 minutes.

In a large mixing bowl mix together the Ritz crumbs, Panko, salt & peppers, lump crab and chopped parsley. Add cooked seafood and mix all ingredients well.

Run a skewer from the tail to the head of the lobster (to prevent from curling in the oven).

Fill the cavity of the lobster with the stuffing – do not pack too firmly. Sprinkle a few crumbs on top, and drizzle with melted butter. Bake for 30 minutes.

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Baked Greek Chicken

If you follow the latest trends in restaurant dining or read any of the big foodie magazines, you’ll know that Greek food is currently the hottest topic.  Part of the Mediterranean diet, modern Greek food means eating more fresh fruits and vegetables, beans, nuts, healthy grains, fish, poultry, and olive oil, as well as small amounts of red wine and dairy.  This dish is easy to prepare and, accompanied by a lovely Greek salad and a bottle of Greek wine, will guarantee a lovely evening with your friends.  Enjoy frequent Cape Cod visitor Simonne Protopappas’s recipe for Baked Greek Chicken.

                                                      Baked Greek Chicken

2 Tbsp. olive oil, divided
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped, divided
1 (10 oz.) box thawed chopped spinach
2/3 cup crumbled Greek Feta cheese
1/8 tsp. grated nutmeg
salt and pepper
3 Tbsp. butter, softened
1 cup panko breadcrumbs
1 tsp. dried oregano
4 skinless boneless chicken breasts


Preheat oven to 425 degrees, Heat 1 tablespoon olive oil in a small skillet over medium heat.  Add onion and the garlic; cook until softened.  Transfer to a medium bowl to cool. Then, add spinach, Feta, nutmeg, and salt and pepper.  Make a pocket in the chicken breasts and stuff with spinach, feta mixture.  Mix the softened butter with panko and oregano.  Place the stuffed chicken breasts in the baking dish or on the baking sheet and top with the breadcrumb mixture.  Bake until breadcrumbs are toasty and the chicken juices run clear, about 25 minutes.

Yamas! (Phonetic Greek pronunciation for “Cheers”)

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