As if roasted Maine lobster alone weren’t enough, these hold a heavenly surprise. The luscious crabmeat stuffing makes every bite doubly divine.
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
2 whole 1¼ pound Maine lobsters
1 stick butter, cut into pieces
1 tsp. paprika
2 tbsp. lemon juice
Crabmeat Stuffing Preparation:
Blend all ingredients except crab.
Fold in crabmeat, 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.
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.