| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
American |
Seafood, American, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lobsters (1 1/4 lb.) |
| 4 |
tb |
Butter; melted |
| 1 |
ds |
Paprika |
|
|
Lemon |
|
|
Parsley |
|
|
Watercress |
|
|
Crabmeat stuffing: |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
c |
Milk |
|
|
Salt & pepper |
| 1/4 |
c |
Green pepper-diced |
| 2 |
|
Pimentos-diced |
| 1/2 |
tb |
Worchestershire sauce |
| 2 |
tb |
Parsley-minced |
| 2 |
lb |
Crabmeat |
| 2 |
|
Egg yolks-well beaten |
INSTRUCTIONS
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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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