Chef Jim Coleman Recipe Index

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Roasted Maine Lobster with Crab Meat Stuffing

Stuffing:

2 lbs. of Crab Meat, backfin
1 shallot, minced
2 tsp. Chopped Parsley
1 tbsp. Mayonnaise
1 tbsp. Dijon Mustard
3 tbsp. Fresh Bread Crumbs
2 whole Eggs
Juice of 1/2 lemon
Three Dashes of Worcestershire Sauce

1. Blend all ingredients together and refrigerate until needed. Be careful not to break up the crab meat.

Lobster:

4 Whole 1 - 1 1/4 lb. Live Lobster
1 Stick of Butter, cut into pieces
2 tsp. Paprika
Juice of 1 Lemon

1. Split lobster in half (lengthwise) remove stomach sack.
2. With the back end of a knife, crack the claws so they cook evenly with the meat.
3. Split the crab meat mixture evenly into the head of the lobster.
4. Sprinkle with Paprika and squeeze lemon all over lobster.
5. Place on a baking sheet.
6. Cook into a preheated 425° oven for approximately 15 minutes or until done.
7. Optional, serve with melted butter and lemon wedges. 


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