Crab-Stuffed Lobster with Citrus Vinaigrette

Crab-Stuffed Lobster with Citrus Vinaigrette
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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