Crab-Stuffed Lobster with Chive Butter |  |
Ingredients
| 2 | tbsp.
salt
| | 2 | 1 1/2- to 1 3/4-lb.
live lobsters
| | 1/2 | lb.
fresh lump crabmeat
| | 1 | garlic clove, minced
| | 2 | tbsp.
chopped fresh parsley
| | 2 | tbsp.
freshly grated Parmesan cheese
| | 2 | tbsp.
Italian breadcrumbs
| | 1/4 | tsp.
Creole or seafood seasoning
| | 1/4 | tsp.
pepper
| | Chive Butter Sauce:
| | 2 | tbsp.
whipping cream
| | 2 | tbsp.
lemon juice
| | 2 | tbsp.
chopped fresh chives
| | 1/2 | garlic clove, minced
| | 1/2 | cup
butter
|
| |
Directions
 | Preheat oven to 400°F. Bring 2 quarts water and salt to boiling in large Dutch oven. Plunge lobsters headfirst into boiling water; return to boiling. Cover, reduce heat and simmer 10 minutes; drain and cool. |  | Break off large claws and legs; crack, remove meat and chop; set aside. Break off tail. Cut top of tail shell lengthwise using kitchen sheers. Cut through center of meat; remove vein. Rinse and set aside. |  | Stir together chopped lobster, crabmeat, garlic, parsley, Parmesan, breadcrumbs, Creole seasoning and pepper; spoon into tails and mound. Place on large baking sheet. |  | Bake 10 to 12 minutes or until thoroughly heated. |  | Meanwhile, prepare Chive Butter Sauce. Melt butter in heavy saucepan over low heat; add whipping cream and cook, stirring constantly, 1 minute. Remove from heat; stir in lemon juice, chives and garlic. Serve immediately with stuffed lobster. |
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