| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 2 | Servings | ||
INGREDIENTS
| 1 | lb | Blue crab meat |
| 1 | ts | Shallot; minced |
| 1 | ts | Parsley |
| 1 | tb | Mayonnaise |
| 1 | tb | Bread crumbs |
| 1 | lg | Egg |
| 1 | ts | Lemon juice |
| 1/8 | ts | Worcestershire sauce |
| 2 | Whole Maine lobsters; 1 1/4 pound each | |
| 1 | Stick butter; cut in pieces | |
| 1 | ts | Paprika |
| 2 | tb | Lemon juice |
INSTRUCTIONS
STUFFING LOBSTER STUFFING 1) Blend all ingredients except crab. 2) Fold in crabmeat, refrigerate LOBSTER 1) Split lobsters lengthwise with a large knife, remove stomach sac. 2) Place equal portions of crab stuffing in each head. 3) Crack claws with the blunt side of knife. 4) Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. 5) Bake in a 400=83 oven for 15 minutes. 6) Serve with melted butter and lemon wedges. NOTES : To clean crab meat 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. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998
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