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Red Lobster Roasted Maine Lobster with Crabmeat Stuffing


Serves: 2

1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce

Blend all ingredients except crab. Fold in crab meat; refrigerate.

2 whole 1 1/4 pound Maine lobsters
1/2 cup (1 stick) butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

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 at 400 degrees F for 15 minutes.

Serve with melted butter and lemon wedges.

Chef's Tip: To clean crab meat of shell pieces and cartilage: Spread chilled crab over a cookie sheet and place under a red hot broiler on top rack for 30 to 60 seconds. Bone fragments will be easy to pick out at this time.

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