AllenOK
Executive Chef
I wish I had the money to afford the ingredients. I'm not even sure where around here I could get some live blue crabs.
Roasted Maine Lobster with Crabmeat Stuffing
Serves: 2
For the stuffing:
1 # blue crab meat
1 t shallot, minced
1 t parsley
1 T mayonnaise
1 T bread crumbs
1 whole egg
1 t lemon juice
1/8 t Worcestershire
For the lobster:
2 whole 1 ¼ # Maine lobsters
1 stick butter, cut into pieces
1 t paprika
2 T lemon juice
Blend all stuffing ingredients except the crab. Fold in crab meat, and refrigerate. Split lobsters lengthwise with a large knife, remove stomach sac. Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. Bake in a 400°F oven for 15 minutes. Serve with melted butter and lemon wedges.
Roasted Maine Lobster with Crabmeat Stuffing
Serves: 2
For the stuffing:
1 # blue crab meat
1 t shallot, minced
1 t parsley
1 T mayonnaise
1 T bread crumbs
1 whole egg
1 t lemon juice
1/8 t Worcestershire
For the lobster:
2 whole 1 ¼ # Maine lobsters
1 stick butter, cut into pieces
1 t paprika
2 T lemon juice
Blend all stuffing ingredients except the crab. Fold in crab meat, and refrigerate. Split lobsters lengthwise with a large knife, remove stomach sac. Place equal portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. Bake in a 400°F oven for 15 minutes. Serve with melted butter and lemon wedges.