Lobster Stuffed with Crab Imperial
Ingredients
Lobster and Crab Filling
-
2
each
lobster tails (8-10 ounces each)
-
6
ounces
lump crab meat
-
¼
cup
mayonnaise
-
½
teaspoon
sugar
-
½
teaspoon
Old Bay seasoning
-
1
teaspoon
finely chopped Italian parsley (optional)
-
1
teaspoon
finely chopped red pepper or roasted red pepper (optional)
-
1
large
egg (lightly beaten)
-
1
squeeze
lemon juice
Cooking Ingredients
Instructions
- Mix mayonnaise, egg, sugar, Old Bay, peppers, and parsley to create the imperial sauce, then gently combine with crab meat and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C) and melt the butter.
- Split the lobster tails down the middle without completely separating them, and remove the lobster meat, leaving the end flap in the shell.
- Fan the lobster tail and bend it upwards to keep it in place, then place the lobster on top of the shell and spoon some melted butter over it.
- Bake the lobster for 5 minutes to partially cook it.
- Remove the lobster from the oven, stuff it with the crab imperial mixture, and return it to the oven to bake for an additional 15-20 minutes until golden.
- Once done, add a bit more melted butter on top of the stuffed lobster before serving.
Nutrition Facts (estimated)
Servings
2
Calories
758
Total fat
70g
Total carbohydrates
2g
Total protein
29g
Sodium
1195mg
Cholesterol
331mg
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