Crab-Stuffed Florida Lobster
PREPARATION TIME: 45 minutes - makes 4 serving
4 whole Florida lobsters, split lengthwise
2 tablespoons clarified butter
½ stalk celery, minced
2 shallots, minced
2 teaspoons all-purpose flour
2 teaspoons dry mustard
½ teaspoon cayenne pepper
½ cup milk
1 cup Florida blue crab meat
1 tablespoon clarified butter*
3 tablespoons Panko breadcrumbs
¼ teaspoon paprika
Preheat the oven to 400°F (210°C).
Rinse the lobster body cavity thoroughly; set aside and allow to drain.
In the 8inch Gourmet Skillet, sauté the celery and shallots in butter over medium heat 300°F (150°C) until cooked, 2 to 3 minutes. Using the Redi-Whisk stir in the flour, dry mustard, cayenne and milk; continue to stir until thickened.
Add the crab meat, stir to combine, then spoon the mixture into the lobster body. Brush the lobster meat with clarified butter, and sprinkle breadcrumbs and paprika over crab and lobster meat. Bake in 400°F (210°C) oven for about 12-15 minutes until lightly browned. Allow the lobster to rest before serving to redistribute the internal juices, about 5 minute.
Serve with waterless cooked broccoli, whole carrots and seasoned rice.
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.
Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.
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