Lobster Stuffed with Crabmeat

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

4	each	lobsters	1/4 pound each
4	tablespoons	butter	melted
1	dash	paprika
1	x	lemon
1	x	parsley leaves
1	x	watercress

Crabmeat stuffing
1/4	cup	butter
1/4	cup	flour, all-purpose
1	cup	milk
1	x	salt and black pepper
1/4	cup	green bell pepper	diced
2	each	pimentos	diced
1/2	tablespoon	worcestershire sauce
2	tablespoons	parsley leaves	minced
2	pounds	crab meat
2	each	egg yolks	well-beaten

Directions

Put each live lobster on its back and split down the middle with a cleaver, being careful not to cut through the back shell.

Remove sand bag near the middle of head.

Crack claws with a knife to let water out.

Baste lobster with melted butter and paprika, soaking thoroughly.

Broil 3 inches from heat for 15-20 minutes until lightly browned.

Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake.

Brown again under broiler for 2-3 minutes.

To serve, garnish with lemon, parsley and watercress.

Provide melted butter on side.

Crabmeat stuffing: In a large sauté pan over medium heat, melt butter, add the flour, and stir until smooth.

Add the milk and continue cooking, stirring constantly, until thickened.

Add the remaining ingredients and mix well.

Continue cooking until heated through, but do not allow to boil.

Make sure to use live lobsters for this recipe.

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