Roasted Maine Lobster with Crabmeat Stuffing

Ready in 1 hour

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1 ts Shallot; minced
1 tb Mayonnaise
1 tb Bread crumbs
1 lb Blue crab meat
1 ts Parsley
1 lg Egg
1 Stick butter; cut in pieces
2 Whole Maine lobsters; 1 1/4
1/8 ts Worcestershire Sauce
1 ts Paprika
2 tb Lemon juice
1 ts Lemon juice

Original recipe makes 2 Servings



STUFFING 1) Blend all ingredients except crab. 2) Fold in crabmeat, refrigerate LOBSTER 1) Split lobsters lengthwise with a large knife, remove stomach sac. 2) Place equal portions of crab stuffing in each head. 3) Crack claws with the blunt side of knife. 4) Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. 5) Bake in a 400=83 oven for 15 minutes. 6) Serve with melted butter and lemon wedges. NOTES : To clean crab meat of shell pieces and cartilage: Spread chilled crab over a cookie sheet and place under a red hot broiler on top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" on Feb 17, 1998

Calories Per Serving: 410 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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