Preparation:
STUFFING 1) Blend all ingredients except crab. 2) Fold in crabmeat, refrigerate
LOBSTER 1) Split lobsters lengthwise with a large knife, remove stomach sac. 2) Place equal portions of crab stuffing in each head. 3) Crack claws with the blunt side of knife. 4) Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter. 5) Bake in a 400ƒ oven for 15 minutes. 6) Serve with melted butter and lemon wedges. |