Crabmeat-Stuffed Lobster for Two

Filed under Seafood

Prep: 40 min | Cook: 20 min | Servings: 2

Recipe courtesy Emeril Lagasse, 2005.

Ingredients

  • 1 Lobster, large live lobster, 2 to 3 pounds
  • 1 cup Ritz crackers, crushed round butter crackers, about 15
  • 1/2 lb Crab, jumbo lump crabmeat, picked over
  • 7 tbsp Clarified butter, 1/3 cup plus 2 tablespoons, divided
  • 1 tbsp Parsley, fresh leaves, chopped
  • 1 tsp Tarragon, fresh leaves, chopped
  • 1/2 tsp Thyme, fresh leaves, chopped
  • 1/2 tsp Lemon zest
  • 2 tsp Lemon juice, fresh
  • 1/4 tsp Salt
  • 1/4 tsp White pepper, freshly ground

Directions

  1. Preheat the oven to 425 degrees F.
  2. Bring a large stockpot of salted water (3/4 full) to a boil. Plunge the lobster in headfirst and cook, covered, until firm and almost cooked through, about 7 minutes. Drain, chill in ice water and drain well.
  3. Lay the lobster on its back and cut it in half lengthwise from head to tail. Remove the coral and tomalley (reserve or discard), the stomach sac, the vein and any spongy gray tissue. Set the halves on a baking sheet.
  4. Toss the crackers, crabmeat, 1/3 cup of the butter, the herbs and the lemon zest and juice. Season with the salt and white pepper.
  5. Fill the cavities with the stuffing and cover the tails with the rest. Drizzle with the remaining butter and bake until the filling is golden and the lobster meat reaches 145 degrees F, 10 to 12 minutes.