Crab-Stuffed Lobster with Citrus Vinaigrette

Ingredients

• 1 teaspoon fresh lemon juice
• ½ cup fresh orange juice
• Vinaigrette:
• ½ cup coarsely crushed cornflakes
• Stuffing:
• Cooking spray
• 2 teaspoons minced fresh tarragon
• + 20 more ingredients
• • 1 large egg white
  • 1 ½ teaspoons Old Bay seasoning
  • ¼ cup fresh corn kernels
  • ¼ cup finely chopped red bell pepper
  • 1 cup finely chopped leek
  • ¹/₈ teaspoon freshly ground black pepper
  • ¹/₈ teaspoon salt
  • 1 ½ teaspoons whole-grain Dijon mustard
  • 1 ½ teaspoons sugar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Lobster:
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon low-fat mayonnaise
  • 4 (1 1/2-pound) whole Maine lobsters
  • 1 pound lump crabmeat, shell pieces removed
  • 5 quarts water
  • 3 tablespoons finely chopped fresh parsley

To prepare stuffing, cook leek in boiling water 2 minutes. Drain and plunge leek into ice water; drain. Pat dry with a paper towel. Place leek, bell pepper, corn, and crab in a large bowl; toss gently to combine. Combine mayonnaise and next 4 ingredients (through egg white) in a small bowl, stirr...

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