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Roasted Maine Lobster with Crabmeat Stuffing
As if roasted Maine lobster alone weren’t enough, these hold a heavenly surprise. The luscious crabmeat stuffing makes every bite doubly divine.
Serves 2
Ingredients:
Crabmeat Stuffing
- 1 pound blue crabmeat
- 1 tsp. shallot, minced
- 1 tsp. parsley
- 1 tbsp. mayonnaise
- 1 tbsp. bread crumbs
- 1 whole egg
- 1 tsp. lemon juice
- 1/8 tsp. Worcestshire sauce
Lobster
- 2 whole 1¼ pound Maine lobsters
- 1 stick butter, cut into pieces
- 1 tsp. paprika
- 2 tbsp. lemon juice
Crabmeat Stuffing Preparation:
Stuffing
- Blend all ingredients except crab.
- Fold in crabmeat, refrigerate.
Lobster
- 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.
Chef's Tip:
To clean crabmeat of shell pieces and cartilage, spread chilled crab over a cookie sheet and place under a red-hot broiler on top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time.
Beverage suggestions:
Blanc de Blanc Champagne, Sauvignon Blanc
