When lobster is just not enough seafood bounty, stuff it with some crab!
Crab-stuffed Florida Lobster
Yields 2 servings
- 2 whole lobsters, split lengthwise
- 1 tablespoon butter
- 1 tablespoon celery, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon flour
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- ¼ cup milk
- ½ cup crab meat, flaked
- 1 tablespoon butter, melted
- 3 tablespoons dry breadcrumbs
Rinse lobster body cavity thoroughly; and set aside. In a small skillet, sauté celery and shallot in butter until soft. Stir in the flour, dry mustard, cayenne and milk; simmer until thickened. Add crab meat and spoon mixture into the lobster body. Brush lobster meat with melted butter. Sprinkle bread crumbs and paprika over crab and lobster meat. Bake on oven-proof pan at 400 degrees F for 15 to 20 minutes until cooked through and lightly browned.
Nutritional Value Per Serving
Calories 465, Calories From Fat 151, Total Fat 17g, Saturated Fat 85g, Trans Fatty Acid 0, Cholesterol 236mg, Total Carbohydrate 15g, Protein 59g, Omega 3 Fatty Acid 1.06g
For more Florida spiny lobster recipes, click here.
The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri's recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri's kitchen, click here.