- 2 (2 1/2 pound) lobsters
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 pound lump crabmeat
- 1 cup bread crumbs
- 1 small egg
- 1/4 cup mayonnaise
- 2 tablespoons scallions, chopped
- Basil, chopped, to taste
- Chile flakes, to taste
- 1 tablespoon chopped dill
- Salt and freshly ground black pepper, to taste
When cooking lobster, make sure the lobster is alive. Bring a pot of salted water to a boil and immerse the lobster, tail first, into the water and cook for 8 to 10 minutes. The shell should turn bright orange. Once the lobsters have cooled, cut the lobster in half, lengthwise. Remove the entire inside of the head and rinse. In a bowl, mix together the crabmeat, mayonnaise, egg, 3/4 cup breadcrumbs, scallions, chile flakes, dill, salt and pepper. With the lobster halves on their side, meat side up, fill the head with crabmeat stuffing, sprinkle with remaining breadcrumbs and bake in a 350 degree oven until warm and the bread crumbs have browned lightly.
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