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60 minutes
Prep: 30 minutes
Cook: 30 minutes
488 calories per serving view nutrition facts
4 servings
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| 4 | each | lobsters | 1/4 pound each |
| 4 | tablespoons | butter | melted |
| 1 | dash | paprika | |
| 1 | x | lemon | |
| 1 | x | parsley leaves | |
| 1 | x | watercress | |
| Crabmeat stuffing | |||
| 1/4 | cup | butter | |
| 1/4 | cup | flour, all-purpose | |
| 1 | cup | milk | |
| 1 | x | salt and black pepper | |
| 1/4 | cup | green bell pepper | diced |
| 2 | each | pimentos | diced |
| 1/2 | tablespoon | worcestershire sauce | |
| 2 | tablespoons | parsley leaves | minced |
| 2 | pounds | crab meat | |
| 2 | each | egg yolks | well-beaten |
Put each live lobster on its back and split down the middle with a cleaver, being careful not to cut through the back shell.
Remove sand bag near the middle of head.
Crack claws with a knife to let water out.
Baste lobster with melted butter and paprika, soaking thoroughly.
Broil 3 inches from heat for 15-20 minutes until lightly browned.
Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake.
Brown again under broiler for 2-3 minutes.
To serve, garnish with lemon, parsley and watercress.
Provide melted butter on side.
Crabmeat stuffing: In a large sauté pan over medium heat, melt butter, add the flour, and stir until smooth.
Add the milk and continue cooking, stirring constantly, until thickened.
Add the remaining ingredients and mix well.
Continue cooking until heated through, but do not allow to boil.
Make sure to use live lobsters for this recipe.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 16.0g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 965mg | 40% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 0.0g | 2% |
| Sugars 4.0g | |
| Protein 50.0g | 100% |
| Vitamin A | 20% | Vitamin C | 27% | |
| Calcium | 31% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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