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Baked Crab Stuffed Lobster

 

90

Yield

8

servings

Prep

30

min

Cook

50

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

8 each lobsters
1 1/4 pounds each
*
1 pound crab meat
½ pound butter
melted
2 cups bread crumbs
fine
2 teaspoons worcestershire sauce
1 pinch salt
*

Directions

Split a live lobster.

Spread flat.

Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve.

Remove stomach (under the head) and devein.

Remove tail meat and chop coarsely.

Reserve.

Leave claws intact.

Prepare all lobsters as above.

Mix bread crumbs, butter, salt, and Worcestershire sauce together.

Add the tail meat, crab, tomalley, and coral, and toss to mix well.

Fill the cavity of each lobster with the stuffing.

Place in a foil lined baking pan, alternating head and tail to fit better.

Bring the edge of foil up over the tail of each lobster.

Press so as to secure end of tail to pan so the tails do not curl up as they bake.

Bake at 325℉ (160℃) for 50 minutes, more or less depending on size.

Serve straight from the oven.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 36762% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 564mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 31g
Vitamin A 14% Vitamin C 3%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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