Lobster stuffed w/crabmeat

4 servings

Ingredients

Quantity Ingredient
4 Lobsters (1 1/4 lb.)
4 tablespoons Butter; melted
1 dash Paprika
Lemon
Parsley
Watercress
Crabmeat stuffing:
¼ cup Butter
¼ cup Flour
1 cup Milk
Salt & pepper
¼ cup Green pepper-diced
2 Pimentos-diced
½ tablespoon Worchestershire sauce
2 tablespoons Parsley-minced
2 pounds Crabmeat
2 Egg yolks-well beaten

Directions

Put each live lobster on its back & 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 w/ a knife to let water out.

Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 mins. 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 2-3 mins. To serve, garnish w/ lemon, parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large saute pan over med. heat, melt butter, add the flour, & stir until smooth. Add the milk & continue cooking, stirring constantly, until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe!

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