4 each lobsters (1 1/4 lb.)
4 tbsp butter, melted
1 dash paprika
1 lemon
1 parsley
1 watercress
1 crabmeat stuffing:
1/4 cup butter
1/4 cup flour
1 cup milk
1 salt & pepper
1/4 cup green pepper-diced
2 each pimentos-diced
1/2 tbsp worchestershire sauce
2 tbsp parsley-minced
2 lb crabmeat
2 each egg yolks-well beaten
Directions
Put each live lobster on its back & 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 w/ a knife to let water out.
Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil
3 in. from heat for 15-20 mins. 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 mins. To serve, garnish w/
lemon, parsley & watercress. Provide melted butter on side. Crabmeat
stuffing: In a large saute pan over med. heat, melt butter, add the
flour, & stir until smooth. Add the milk & continue cooking, stirring
constantly, until thickened. Add the remaining ingredients & mix
well. Continue cooking until heated through, but do not allow to
boil. Make sure to use live lobsters for this recipe!
Servings: 4 servings
Lobster Stuffed W/Crabmeat/1h29 Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Lobster; Meat; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, in fact as far back as early Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and dessert, a very modern way of dining. Additionally, he describes how the Roman cooks made use of many spices, including a few you will know like basil, mint and dill. Moving our culinary historical trip onwards, we find some interesting books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the curry that we all know today, but instead descriptions of the types of food on the menus of the rich people of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, the majority of which are kept safe in academic collections. Over the next few hundred years, the powerful and rich houses strove to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are greatly in demand mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Lobster Stuffed W_Crabmeat_1h29 recipe.
