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Lobster Recipe: Baked Lobster with Cheese


Recipe: Baked Lobster with Cheese

1/2 lobster
2 teaspoons melted butter
2/3 cup light cream
1/2 slice bacon (chopped finely)
1 stalk spinach
1 clove garlic (chopped finely)
2 slices cheese (use your favorite cheese)
Salt to taste
A pinch of sugar
Some flour
Dried parsley flakes


Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.

Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.

Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

Cook’s notes:

I used Kraft American Cheese for this recipe; I found Kraft to be light and becomes crispy when baked. Plus, I actually like processed cheese. You might want to use sharp cheese if you want to try this. (I don’t intend to commit a “culinary sin” by using Kraft!) *wink*
I saved the other half of this lobster for my second recipe, and the lobster claws for the third recipe.

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34 COMMENTS... read them below or add one

  1. tigerfish

    I’m always overwhelmed by the size of lobsters and it keeps lobsters out of my kitchen. Small kitchen no space for big lobster! Now you make me want to buy :O …you get from same seafood store ah?

    Lobster 3-way leh! Quick quick, what is 2nd and 3rd?

  2. Lydia

    Kraft American cheese and lobster? That’s a first for me! I rarely combine fish and cheese — the Italians have a sort of prohibition against it, and even though I’m not Italian, I have that in my head. But maybe, lobster and a sharper cheese….

  3. Happy cook

    I love your dish but lobsters are so expensive.
    So i only have them for Newyears eve dinner ( in my mother in laws place) so does lobster every year for the new years dinner.

  4. Marvin

    Lobster and Kraft cheese! I love that idea. Not every single ingredient in a dish has to be fancy. It looks wonderful together.

  5. BuddingCook

    craft singles! yums. my friend said he used to make cheese cookies with them. we did too in the microwave. the way the singles oozes and create bubbles were yums.

  6. Spencer

    Actually, there was a dish with a similar concept on the old school Iron Chef. Iron Chef chinese took a 2lb lobster, halved it, cut up the tail meat and turned it into an almost mapa tofu style creation (lobster instead of tofu), stuffed the lobster with it and baked it off with cheese (parm I think). Either way.. food looks great, hit me up sometime

  7. SteamyKitchen

    Deeeeluscious! I like processed cheese too – I don’t know what it is about it, but it’s a very comforting and soft cheese that does crisp nicely. I esp love it on broccoli!!!

  8. Rasa Malaysia

    Ulterior Epicure – LOL. Don’t believe in that ad, it’s just Google ads. :P

    Babe_KL – OKOK, I will FEDEX it to you. :)

    Yoyo’s Food – 嗯,好好吃。:)

    Meiyen – me too! Lobster and cheese, what’s there not to love?!

    Tiga – tell you a secret, it was my first time cooking lobster too. I asked R99 to “kill” and clean the lobster for me, so I just bake/cook it at home. Small place also no problem. It’s on sale now at $6.99 per pound, good deal! Yes, yes, I can’t wait to share my second and third recipes too, 很美 leh. :P

    Lydia – Hahaha, I only have Kraft cheese at home, but it worked out really well…it was really delicious. Of course, sharper cheese would have made it even better, without a doubt. Plus, I am “cheap,” I like processed cheese, LOL!!! ;)

    Happy Cook – where are you based at? In the US, lobsters are not too expensive. I got mine for like $25 and it was gigantic. It was on sale too plus I have a special 10% discount on top of it.

    Veron – wahahahaha, Iron Chef Bee, I like that. ;)

    WMW – We Malaysians are really too spoilt, we eat lots of great seafood…our kind of seafood. :)

    Radman – well, one’s person yuk might be another’s delicacy. Eating is really very personal. I have no problem eating Kraft cheese/processed cheese, and guess what, it was darn good on this lobster. I didn’t need any gourmet cheese to deliver a good dish.

    Jim – thanks for your kind comment. :)

    Marvin – I agree, not every single ingredient needs to be gourmet…sometimes, just use what you have available and you can get a knockout dish. It’s all about personal preferences and what makes you enjoy eating. :)

    Princess – yeah, try it…just go catch one from the Asian store…I think it’s lobster season now so there are sales going on.

    Budding Cook – oooh, I will need a recipe for Kraft cookies…yummy.

    Andaliman – yeah, sedap-nya.

    Spencer – there are many battle lobsters on Iron Chef, but I didn’t catch the one you mention…Mapo lobsters…yum!

    Steamy – you are correct…Kraft on broccoli, I like I like.

    Ray – thanks for your nice comment.

    Rosa – OK, will you accept FEDEX or UPS? LOL. ;)

    Christy – yes, I tried lobsters in many different styles…but I think lobsters with cheese is particularly good.

  9. Lyrical Lemongrass

    Wow the pics are gorgeous. I can only look and admire. I don’t have the guts to cook something as expensive as this just in case I screw up. hahaha.

  10. Ming_the_Merciless

    Oh my gosh, you’re lobstered out after ONE 5 lb lobster?

    I can easily eat three 5 lb lobsters on my own. :-)

    Most of the weight are in the shell. There’s probably like 2 lbs of meat in each.

  11. Rasa Malaysia

    Lyrical Lemongrass – yeah, in Malaysia, it’s best to savor this outside…why cook at home? LOL.

    Ming – you are right…the head and claws take up all the weight, but still, there are quite a lot of flesh, plus the size of the lobster kinds of scared me, so big. LOL.

    Amy – haha, I am glad that my photos are drool-inducing. :P

    Ricky – I used regular cream, light cream. It’s basically like milk, but a lot heavier…you can find it at the dairy section.

  12. aria

    hahhaha the winner-inner-inner!!!!

    we DID do similar things to out respective crustaceans, great minds ;)

    this look delicious, YUM!

  13. Butta Buns

    Incredible! Yours is definatly better than any fancy restaurant could ever produce!

    I’ve been meaning to make lobster thermidore for ages, you’ve just inspired me.

  14. Winnie

    Nice taste and favour by adding fine cutting orion. I have tried it at Lobster Bar in HK Island Shangla.. smell and taste great!

  15. Anonymous

    i made it and it came out delicious i would make it again in a heat beat but lobster is to expensive. I did not have spinach on hand but it came out just as delicious! great recipe

  16. Melody

    Will baking the lobster without wrapping it in foil dry it out? (Also, I’m only baking lobster tails. Will anything change if it’s not a full half of lobster?)

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