A crustecean stuffed inside another crustacean.. You can imagine the flavorful meat of these seafood. So tasty and scrumptious. This is a double Holiday treat for everyone!
Crab Stuffed Lobster
2 lobsters, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste
1. Spread the slices of lobster and gently lift the meat to rest above the shells. Place the prepared lobster on a baking sheet.
2. Brush each portion of lobster meat with 1 teaspoon melted butter.
3. Gently mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
4. Scoop half the stuffing onto each lobster; press lightly to slightly shape the stuffing so it doesn’t fall off.
5. Bake the lobster in a preheated oven at 425 degrees F or 220 degress celcius. Until the meat stuffing is golden brown on top about 10 to 12 minutes.
6. Once you reach 145°F or (65°C) using an instant read thermometer in the thickest part of lobster. It is cooked. Serve it in a large platter with baked potatoes, fresh herbs and slices of lemon on the side.
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