Title: Lobster Stuffed W/crabmeat
Categories: Seafood Main
Yield: 4 Servings
| 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 |
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!