Friday, September 5, 2008

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

  • 2 large Live Maine Lobsters
  • 1 lb Jonah Crab Meat
  • 3 tablespoons Olove Oil
  • 3 tablespoons Butter
  • 3 ounces Chopped Vidalia Onion
  • 2 ounces Chopped Celery
  • 2 ounces Chopped Red Bell Pepper
  • 3 ounces Bread Crumbs
  • 1 ounce chopped Parsley
  • 4 ounces Shredded Asiago Cheese
  • 1/2 cup Dry Wine
  • Salt and Pepper to Taste

In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.

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