Lobster Stuffed With Crabmeat

Course : Seafoods
Serves: 4
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4 medium lobsters -- (1 1/4 lb.)
4 tablespoons butter -- melted
1/8 teaspoon paprika
1 medium lemon
1 bunch parsley
1 bunch watercress
1/4 cup butter
1/4 cup flour
1 cup milk
1 teaspoon salt and pepper
1/4 cup green pepper-diced
2 medium pimentos-diced
1/2 tablespoon Worcestershire sauce
2 tablespoons parsley-minced
2 pounds crabmeat
2 large egg yolks well beaten

Preparation / Directions:

Put each live lobster on its back and split down the middle with a cleaver, being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws with a knife to let water out. Baste lobster with melted butter and paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 minutes. until lightly browned Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake. Brown again under broiler for 2-3 minutes. To serve, garnish with lemon, parsley and watercress. Provide melted butter on side. Crabmeat stuffing: In a large sauté pan over med. heat, melt butter, add the flour, and stir until smooth. Add the milk and continue cooking, stirring constantly, until thickened. Add the remaining ingredients and mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe!

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