| 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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