Lobster Stuffed With Crabmeat Recipes

LOBSTER STUFFED WITH CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
• Gently mix with lump crab meat
• Refrigerate for 1 hour before using
• Preheat oven to 350 degrees F.
• 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.
• 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 and a squeeze of lemon and enjoy!

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 450 degrees F.
• Place a little water in a large pot and bring to a boil.
• Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
• Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
• Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
• In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
• Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

RED LOBSTER CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400deg F.
• Wash mushrooms and remove stems.
• Set caps aside, and chop half of the stems.
• Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
• Transfer to a plate and cool in refrigerator.
• Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
• Place mushroom caps in a sprayed or buttered baking pan stem side up.
• Spoon 1 tsp stuffing into each mushroom cap.
• Cover with a piece of sliced cheese.
• Bake for 12-15 minutes until cheese is lightly brown.

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

LOBSTER STUFFED WITH CRABMEAT

Steps:

• Preheat the oven to 425 degrees F. Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, until firm and almost cooked through, about 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobster is cool enough to handle, place it on a cutting board, back side down flat on its back. With a sharp knife, cut down through the middle of the lobster from head to tail, forming 2 identical halves. Lift out the pink coral and any green tomalley. Reserve for another use or discard. Remove the stomach sac from the back of the head, the black vein running from head to tail, and any spongy gray tissue. Discard. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing. In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper. Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity and covering the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter, and bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10 to 12 minutes. (The temperature on an instant-read thermometer inserted into the lobster meat should register 145 degrees F.)

CRAB-STUFFED LOBSTER TAIL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
• Brush each portion of tail meat with 1 teaspoon melted butter.
• Lightly 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.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

RED LOBSTER ROASTED MAINE LOBSTER WITH CRABMEAT STUFFING

Steps:

• Blend all ingredients except crab.
• Fold in crabmeat, refrigerate.
• Lobster.
• Split lobsters lengthwise with a large knife, remove stomach sac.
• Place equal portions of crab stuffing in each head.
• Crack claws with the blunt side of knife.
• Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.
• Bake in a 400°F oven for 15 minutes.
• Serve with melted butter and lemon wedges.
• Chef's Tip:.
• To clean crabmeat 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.