- Great for a special dinner party with good friends!!
- 6 whole Florida lobsters, split lengthwise and cleaned
- 4 T butter
- 1/4 C finely chopped celery
- 2 shallots, finely chopped
- 1 T flour
- 1 T dry mustard
- 1/4 tsp cayenne pepper
- 1 T chopped fresh parsley
- 1/4 C milk
- 1 pound lump blue crab meat
- 14 Ritz crackers, finely ground
- Old Bay Seasoning
Directions: Preheat oven to 400 degrees.
Rinse the lobster body cavity well, set aside (drain). I use throw away aluminum pans to cook the lobsters in, a lot less clean up!
In a small skillet, sauce celery and shallot in the butter until soft and translucent. Stir in the flour, dry mustard, cayenne pepper and parsley. Add the milk and simmer until thickened, let cool slightly. Place the crabmeat in a large mixing bowl. Add the celery/shallot mixture to the crabmeat. Add ground Ritz crackers to the crabmeat and mix gently.
For ease of eating, pull the lobster tail meat loose from the shell, you might need small lobster shears, (leave meat in shell). Spoon crabmeat mixture into the head of the lobster carcass.
Brush the lobster meat in the tail with melted butter. Sprinkle a little of the ground Ritz crackers over the lobster meat and stuffing. Sprinkle the entire lobster with just a little bit of the Old Bay Seasoning. Sprinkle lobster tail with a little salt & pepper.
Bake in the oven at 400 degrees for 20 minutes. Serve immediately with a side of melted butter for dipping.
Note: Can prepare the lobsters in advance. Place in refrigerator until about 1 hour before baking. Sit on counter no more than one hour before baking. Set in oven for 20 minutes before serving! Enough time to have your salads!
The classic Florida dish with a Keys twist and a master chef’s hand! Love it!!!
THANKS Mitch! Hope to make it for you too! 🙂
Looks like you had a nice evening
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Everything turned out really nice!
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