Crab Stuffed Florida Lobster
Ingredients
|
2 |
1-pound whole Florida lobsters, split lengthwise |
|
1 |
tablespoon butter |
|
1 |
tablespoon Florida celery, finely chopped |
|
1 |
shallot, finely chopped |
|
1 |
teaspoon flour |
|
1 |
teaspoon dry mustard |
|
1/4 |
teaspoon cayenne pepper |
|
1/4 |
cup milk |
|
1/2 |
cup Florida crab meat, flaked |
|
1 |
tablespoon butter, melted |
|
3 |
tablespoons dry breadcrumbs |
|
|
paprika |
Preparation
Rinse lobster body cavity thoroughly; and set aside. In a small skillet, sauté celery and shallot in butter until soft. Stir in the flour, dry mustard, cayenne and milk; simmer until thickened. Add crab meat and spoon mixture into the lobster body cavity. Brush lobster meat with melted butter. Sprinkle bread crumbs and paprika over crab and lobster meat. Bake on oven-proof pan at 400 degrees F. for 15 to 20 minutes until cooked through and lightly browned.
Yield
2 servings
Nutritional Value Per Serving
Calories 465, Calories From Fat 151, Total Fat 17g, Saturated Fat 85g, Trans Fatty Acid 0, Cholesterol 236mg, Total Carbohydrate 15g, Protein 59g, Omega 3 Fatty Acid 1.06g
GO NATIVE!
Keep it local! If there is one place you can find fresh, locally caught seafood, it’s definitely Florida. With over 80 different seafood varieties, Florida offers a wide selection of culinary treasures to savor. You can be sure that you are getting premium quality and superior taste when you choose Florida seafood. Eat like the locals and GO NATIVE!
Look for it! With all the recent news about seafood mislabeling, GO NATIVE! will help you easily identify seafood from Florida. You will be able to spot where Florida seafood is sold by looking for the GO NATIVE! logo displayed at the seafood counter and in restaurants. Some restaurant menus also have stickers that point out seafood from Florida. Remember, there is no substitute for fresh, locally produced Florida seafood.
Recipe and photo courtesy of Florida Department of Agriculture and Consumer Services, Bureau of Seafood www.fl-seafood.com