| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | American | Seafood | 6 | Servings |
INGREDIENTS
| 6 | (20-oz) Maine lobsters | |
| 1 | c | Diced celery |
| 1 | c | Diced onion |
| 1 | c | Cubed scallops |
| 1 | c | Diced Bay shrimp |
| 1/2 | c | Crab meat |
| 4 | tb | Butter |
| Salt & ground black pepper | ||
| 1/4 | ts | Msg |
| 1/4 | c | Sherry |
| 1 1/4 | c | Mayonnaise |
| 6 | ts | Cracker meal |
INSTRUCTIONS
Preheat oven to 350. Immerse lobsters in boiling salted water for 5-7 mins. & let cool in the same water. While they're cooling, saute celery, onion, scallops, shrimp & crab meat in butter. Season to taste w/ salt & pepper. Add MSG & sherry. Strain mixture to release excess liquid. While this mixture is draining, if lobsters have cooled sufficiently, place them belly side up on a cutting board. Cut them down the middle w/ a sharp knife & open them flat, leaving the meat intact. Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise & stir gently until well mixed. Mound filling on each lobster shell. Sprinkle cracker meal over the tops. Bake 5-7 minutes in preheated oven until golden brown. PEARL CITY TAVERN KAMEHAMEHA HIGHWAY, OAHU WINE: CRUSTACE ALSACE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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