Crab Stuffed Lobster Rayna Recipes

CRAB STUFFED LOBSTER RAYNA

Steps:

• Preheat grill for medium heat.
• Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
• In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
• Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

CRAB-STUFFED LOBSTER TAIL

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
• Brush each portion of tail meat with 1 teaspoon melted butter.
• Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

CRAB STUFFED LOBSTER RAYNA RECIPE - (4.5/5)

Steps:

• Preheat grill for medium heat. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

LOBSTER STUFFED WITH CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
• Gently mix with lump crab meat
• Refrigerate for 1 hour before using
• Preheat oven to 350 degrees F.
• Melt butter
• Split lobster tail down the middle, being careful not to completely split the lobster
• Pull the lobster meat out of the shell, leaving the end flap inside the shell.
• Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
• Push both sections of the shell together and place the split lobster on top of the shell.
• Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
• Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
• Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
• Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
• Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
• Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
• Serve with melted butter and a squeeze of lemon and enjoy!