• 6/13 Nat'l Lobster Day 2

    From Dave Drum@1:2320/105 to All on Sat Jun 11 11:57:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Maine Lobster w/Crabmeat Stuffing
    Categories: Seafood, Stuffing, Citrus
    Yield: 2 Servings

    MMMMM--------------------------STUFFING-------------------------------
    1 lb Blue crabmeat
    1 ts Shallot; minced
    1 ts Parsley; chopped
    1 tb Mayonnaise
    1 tb Bread crumbs
    1 lg Whole egg
    1 ts Lemon juice
    1/8 ts Worcestshire sauce

    MMMMM--------------------------LOBSTER-------------------------------
    2 Whole Maine lobsters; 1 1/4
    - pounds each
    1 ts Paprika
    2 tb Lemon juice
    8 tb Butter; in pieces

    As if roasted Maine lobster alone weren't enough, these
    hold a heavenly surprise. The luscious crabmeat stuffing
    makes every bite doubly divine.

    Crabmeat Stuffing Preparation:

    Blend all ingredients except crab.

    Fold in crabmeat, refrigerate.

    Lobster:

    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 w/paprika
    and dot with pieces of butter.

    Bake in a 400-|F/205-|C oven for 15 minutes.

    Serve with melted butter and lemon wedges.

    Chef's Tip:

    To clean crabmeat of shell pieces and cartilage, spread
    chilled crab over a cookie sheet and place under a red-
    hot broiler on top rack for 30-60 seconds.

    Bone fragments will be easy to pick out at this time.

    Serves 2

    MM Format by Dave Drum - 25 March 2010

    From: http://www.redlobster.com/kitchen/recipes

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  • From Dave Drum@1:18/200 to All on Mon Jun 12 15:51:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Lobster
    Categories: Five, Seafood, Citrus
    Yield: 4 Servings

    4 md Live lobsters; 1 1/2 lb ea
    Salt & ground black pepper
    Lemon Wedges
    Melted Butter

    Bring a large pot of water to a boil and salt it. Using
    tongs, put lobsters in pot, one by one. Cover pot. Cook just
    until bright red, about 2 minutes each (longer if lobsters
    weigh more). Remove lobsters from pot with tongs; plunge
    into a bowl, sink or bucket of ice water; then continue
    cooking, or refrigerate for up to a day.

    Prepare grill; heat should be medium-high and rack about 4
    inches from fire. Cut lobsters in half along back, then
    grill for 3 to 5 minutes on each side, starting with cut
    side up, sprinkling with salt and pepper before turning.

    Lobster is done when meat is firm and opaque. Serve with
    lemon wedges or melted butter, or both.

    Yield: 4 servings.

    By: Mark Bittman

    Recipe published 06 August 2010

    From: http://www.nytimes.com

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