Crab Stuffed Lobster

This week's article focuses on some of my most popular lobster recipes. Please...allow me to elaborate a bit if you will. By "my most popular" lobster recipes, I am referring to dishes in which I am most often asked to share the recipe. I will start with the most requested recipe of all...Crab Stuffed Lobster. Note: I always have my seafood monger prepare my lobsters for stuffing. However, if you will be using live lobsters, then simply proceed as you normally would to prepare the lobsters for stuffing and continue with the recipe as they are prepared for stuffing.

The first recipe, Crab Stuffed Lobster, is a dish that I like to prepare on special ocassions. The second, lobster salad, is a delicious dish to serve on a warm day as a filling for a sandwich or on a bed of baby spring salad combination. I certainly hope that you will try some of my lobster recipes listed below. Also, if there is a special lobster recipe that you would like to have, please feel to e-mail me and I will try and find it for you.

Bon Appetit!

Crab Stuffed Lobster
4 lobsters, split and cleaned
1 pound of crabmeat, thoroughly cleaned
2 garlic cloves, finely minced
1 teaspoon of jalepeno pepper, finely chopped
1 teaspoon of fresh cilantro, finely chopped
1 teaspoon of celery, finely chopped
1 teaspoon of fresh ginger, finely chopped
1 teaspoon of green onion, finely chopped
1 tablespoon of red bell pepper, finely chopped
1 egg, well beaten
1/2 cup of melted butterbr 1/3 cup of dijon mayonnaise
salt and cayenne pepper, to taste

Preheat oven to 350; using a medium skillet, saute celery, ginger, onion, red bell pepper and garlic; set aside; using a large bowl, combine crab meat, beaten egg, sauted mixture, cayenne pepper, dijon mayonnaise; set aside. Add the crab mixture to the cavity of each lobster; drizzle each with melted butter; bake until lightly browned (approximately 25 minutes).

Lobster Salad with Creamy Tarragon Dressing
1 pound of cooked lobster meat, shredded
1 teaspoon fresh parsley, chopped
1 teaspoon fresh dill, chopped
1 teaspoon fresh tarragon, chopped
1/2 cup of tarragon vinegar
1 tablespoon of fresh lemon juice
1/4 cup of mayonnaise
1/4 cup of sour cream
1/4 cup of yellow onion, finely chopped
1/4 cup of celery, finely chopped

Using a large bowl, combine mayonnaise, sour cream, parsley, dill, tarragon, lemon juice; mix until well blended; then drizzle in tarragon vinegar until desired consistency; set aside; using a separate large bowl; gently toss lobster meat with dressing; refrigerate until chilled.

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