Lobster Stuffed with Crabmeat
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lobsters
1/4 pound each |
*
|
| 4 | tablespoons |
butter
melted |
|
| 1 | dash |
paprika
|
*
|
| 1 | x |
lemon
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
watercress
|
*
|
| Crabmeat stuffing | |||
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
green bell peppers
diced |
|
| 2 | each |
pimentos
diced |
*
|
| ½ | tablespoon |
worcestershire sauce
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 2 | pounds |
crab meat
|
|
| 2 | each |
egg yolks
well-beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lobsters
1/4 pound each |
*
|
| 6E+1 | ml |
butter
melted |
|
| 1 | dash |
paprika
|
*
|
| 1 | x |
lemon
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
watercress
|
*
|
| Crabmeat stuffing | |||
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
green bell peppers
diced |
|
| 2 | each |
pimentos
diced |
*
|
| 7.5 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 907.2 | g |
crab meat
|
|
| 2 | each |
egg yolks
well-beaten |
*
|
Directions
Put each live lobster on its back and split down the middle with a cleaver, being careful not to cut through the back shell.
Remove sand bag near the middle of head.
Crack claws with a knife to let water out.
Baste lobster with melted butter and paprika, soaking thoroughly.
Broil 3 inches from heat for 15 to 20 minutes until lightly browned.
Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake.
Brown again under broiler for 2 to 3 minutes.
To serve, garnish with lemon, parsley and watercress.
Provide melted butter on side.
Crabmeat stuffing: In a large sauté pan over medium heat, melt butter, add the flour, and stir until smooth.
Add the milk and continue cooking, stirring constantly, until thickened.
Add the remaining ingredients and mix well.
Continue cooking until heated through, but do not allow to boil.
Make sure to use live lobsters for this recipe.
