Lobster stuffed with Crab Imperial
When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think. It all about finding the right ingredients.
- 2 (8-10) ounce lobster tails
- 6 ounces lump crab meat
- ¼ cup Hellman’s Mayonnaise
- ½ teaspoon sugar
- ½ teaspoon old bay
- 1 teaspoon finely chopped Italian parsley optional
- 1 teaspoon finely chopped red pepper or roasted red pepper optional
- 1 large egg lightly beaten
- squeeze of lemon juice
- 4 ounces unsalted butter
Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
Gently mix with lump crab meat
Refrigerate for 1 hour before using
Preheat oven to 350 degrees F.
Split lobster tail down the middle, being careful not to completely split the lobster
Pull the lobster meat out of the shell, leaving the end flap inside the shell.
Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
Push both sections of the shell together and place the split lobster on top of the shell.
Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
Adding Stuffing to Lobster
Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
Serve with melted butter and a squeeze of lemon and enjoy!
Four-ounce lobster tails
Do not precook the tail before stuffing it; the tail will cook thoroughly, even with the crab imperial topping.
Cooking time will be close to the same, 15- 20 minutes. Check the internal temperature of the crab imperial with an instant-read thermometer, it should be a minimum of 165 degrees.
Calories: 758kcal | Carbohydrates: 2g | Protein: 29g | Fat: 70g | Saturated Fat: 33g | Cholesterol: 331mg | Sodium: 1195mg | Potassium: 330mg | Sugar: 2g | Vitamin A: 1615IU | Vitamin C: 14.9mg | Calcium: 118mg | Iron: 1.2mg