Baked Lobster Galliano

In the Old Country, liqueurs infused with pleasingly aromatic herbs to aid digestion are called digestivi (pronounced dee-jes-steev-ee). In cooking, they can also impart their distinctive flavors to relatively mild meats, poultry, or, as in this case, seafood. Here, Vincenzo Migliore, owner of Vinny’s Ristorante in Somerville, MA, shares his recipe for Baked Lobster Galliano. First introduced by Tuscan Arturo Vaccari in 1896, Liquore Galliano L’Autentico complements the rich flavors of lobster, scallops, and shrimp with the delicate sweetness of vanilla and anise! Enjoy!

Ingredients:

• 1 1.5 lb. lobster
• 1 tablespoon fresh basil (4 large leaves)
• 1 tablespoon fresh mint (10 leaves)
• ½ cup day old breadcrumbs
• 1 ounce fresh shrimp
• (deveined and cleaned)
• 1 ounce fresh scallops
• Kosher sea salt (to taste)
• Crushed black pepper (to taste)
• 3 ounces extra virgin olive oil for drizzling
• 2 ounces Galliano liqueur for drizzling
• 1 tablespoon ground Parmigiano Reggiano

Instructions

Remove the lobster’s claws and head from its body. Rinse the body to remove the black head sac. Place lobster body on its back and slice shell lengthwise to remove green tomalley, pink roe, and the rib cage. Briefly steam the claws in shallow water for three minutes. Remove from heat. Crack claws and remove steamed meat; set aside. Place breadcrumbs, basil, and mint into a food processor. Briefly blend; transfer mixture to bowl. Cut shrimp and scallops into ½ inch cubes. Shred claw meat. Gently fold the shrimp, scallops, and claw meat into breadcrumb mixture.

Drizzle inside of shell lengthwise with extra virgin olive oil; season with salt and pepper to taste. Place stuffing into open lobster shell. Drizzle top of stuffing lengthwise with olive oil. Place stuffed lobster shell into metal baking pan and transfer to hot oven. Bake at 500°F for ten minutes. Remove from oven; drizzle lengthwise with Galliano liqueur and return to oven. Bake for another ten minutes, taking care not to overcook the lobster.

Remove from oven. Plate stuffed lobster. Dust top of stuffing with Parmigiano Reggiano cheese and serve immediately.