Beal’s Recipes

Lobster Cornbread Stuffing


  • 1 lb Beal’s fresh picked lobster meat
  • 8 oz. salted butter (melted lightly)
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 8 oz. can chicken stock
  • 1 package corn bread mix to make 8x8 pan
  • ½ lemon juiced


  1. Make corn bread and set aside to cool.
  2. Chop lobster meat into half inch pieces and set aside.
  3. Lightly melt butter in a sauté pan and add celery and onion until translucent.
  4. Break up cornbread and put into a large bowl.
  5. Add lobster, onion and celery mixture, squeeze in the half of lemon.
  6. Cover with aluminum foil and keep warm
Recipe courtesy of Beal's Kitchen

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