Lobster Stuffed With Crab/Pic

[Roxy15]

Lobster Stuffed With Crab:

 

2-(8-10-oz.)-Lobster Tails

 

6-ozs. Lump Crabmeat

 

1/4 Cup Hellman’s Mayonnaise

 

1/2 Tsp. Sugar

 

1/2 Tsp. Old Bay

 

1 Tsp. Finely Chopped Italian Parsley

 

1 Tsp. Finely Chopped Red Pepper Or Roasted Red Pepper

 

1 Large Egg, Lightly Beaten

 

Squeeze Of Lemon Juice

 

4-ozs. Unsalted Butter

 

Instructions:

 

Crab Imperial:

 

In a bowl, mix mayonnaise, egg, sugar, Old Bay, peppers and parsley together and blend well, this is your imperial sauce.

 

Gently mix with lump crabmeat.

 

Cover and refrigerate for 1 hour before using.

 

Lobster Prep:

 

Melt butter.

 

Split lobster tail down the middle, being careful not to completely split the lobster.

 

Pull the lobster meat out of the shell, leaving the end flap inside the shell.

 

Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.

 

Push both sections of the shell together and place the split lobster on top of the shell.

 

Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.

 

Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.

 

Adding Stuffing To Lobster:

 

Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.

 

Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.

 

Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.

 

Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.

 

Serve with melted butter.