Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Lobster's Roasted Maine Lobster with Crabmeat Stuffing
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- #31508
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
STUFFING
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
LOBSTER
2 whole (1 1/4 pound size) Maine lobsters
1/2 cup butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
directions
STUFFING: Blend all ingredients except crab. Fold in crab meat, refrigerate.
LOBSTERS: 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 with paprika and dot with pieces of butter.
Bake in a 400 degrees F oven for 15 minutes. Serve with melted butter and lemon wedges.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
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