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
We are able to read the history of `recipes` back into the distant past, at least as far as the early Egyptians, and possibly even further. In practice though, generally, these old records were just very simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans used a good variety of herbs, including some that we all recognise such as basil, mint and dill. Later on, we have a couple of recipe books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is popular today, but instead recipes for the types of food prepared by the chefs of the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new culinary innovations caused an increase in publications on food, many of which are now in private libraries. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Lobster Stuffed W_Crabmeat_1h29 recipe.
