Crab-Stuffed Lobster with Citrus Vinaigrette

Randy Mayor; Melanie J. Clarke
To expedite the preparation of the lobsters, ask your fishmonger to briefly steam, split, and clean them (just make sure he doesn't cook them all the way). If you do this, skip Step 3 of the recipe.

Yield:

8 servings (serving size: 1 stuffed lobster half, 1 claw, and 2 tablespoons vinaigrette)

Recipe from

Nutritional Information

Calories 228
Caloriesfromfat 21 %
Fat 5.4 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 31.1 g
Carbohydrate 12.7 g
Fiber 0.7 g
Cholesterol 120 mg
Iron 2.3 mg
Sodium 774 mg
Calcium 128 mg

Ingredients

Stuffing:
1 cup finely chopped leek
1/4 cup finely chopped red bell pepper
1/4 cup fresh corn kernels
1 pound lump crabmeat, shell pieces removed
1 tablespoon low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 1/2 teaspoons Old Bay seasoning
1 teaspoon fresh lemon juice
1 large egg white
3 tablespoons finely chopped fresh parsley
2 teaspoons minced fresh tarragon
Lobster:
5 quarts water
4 (1 1/2-pound) whole Maine lobsters
Cooking spray
1/2 cup coarsely crushed cornflakes
Vinaigrette:
1/2 cup fresh orange juice
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons whole-grain Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

To prepare stuffing, cook leek in boiling water 2 minutes. Drain and plunge leek into ice water; drain. Pat dry with a paper towel. Place leek, bell pepper, corn, and crab in a large bowl; toss gently to combine. Combine mayonnaise and next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Gently fold in parsley and tarragon; set aside.

Preheat oven to 375°.

To prepare lobster, bring 5 quarts water to a boil in an 8-quart stockpot; plunge 2 lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes. Remove lobsters from pan using tongs; drain well. Repeat procedure with the remaining 2 lobsters. Cool lobsters slightly. Remove claws; place claws on a baking sheet. Cut the lobsters in half lengthwise; clean upper cavity of lobsters, leaving white meat intact.

Arrange lobster halves, cut sides up, on a jelly-roll pan coated with cooking spray; spoon 1/2 cup stuffing into cleaned upper cavity of each lobster half. Top stuffing in each lobster half with 1 tablespoon cornflakes, and lightly coat with cooking spray.

Place baking sheet with claws on bottom rack in oven; place jelly-roll pan with stuffed lobster halves on upper rack in oven. Bake at 375° for 20 minutes or until lobster halves are done and stuffing is lightly browned. Remove the lobster halves from oven; cover and keep warm. Bake claws an additional 10 minutes or until done. Cool claws slightly; remove meat from cooked claws.

To prepare vinaigrette, combine orange juice and remaining ingredients, stirring with a whisk. Serve vinaigrette with lobster.

Note:

Billy Strynkowski,

September 2004