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| Baked Crab-stuffed Lobster |
8 Maine lobsters, 1-1/4 to1 1/2 lb. each
1 lb. Crab meat
1/2 lb. Butter, melted
2 cups Dried bread crumbs, finely ground
2 Teaspoons Worcestershire sauce
Pinch salt
Tomalley and Coral |
Split a live lobster: Spread flat.
Using a teaspoon, remove the
tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and de-vein the tail. Remove tail meat and chop
coarsely. Reserve. Leave claws intact. Prepare all lobsters in this manner.
Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, crab, tomalley, and coral, and toss to mix well. Fill
the cavity of each lobster with the stuffing. Place in a foil lined
baking pan, alternating head and tail to fit better. Bring the edge
of foil up over the tail of each lobster. Press so as to secure end
of tail to pan so the tails do not curl up as they bake.
Bake at 325 degrees
for 50 minutes, more or less depending on size. Serve straight from
the oven. |
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Seafood
Categories:
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Halibut
Lobster
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