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
It is quite feasible to trace the history of written cooking instructions back into the distant past, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Moving our culinary historical trip onwards, there were two interesting books which appeared in the 1300s : a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of that time. Over the next few hundred years, the upper classes competed with each other to serve the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cookery books are in high demand, mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. The arrival of TV gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Lobster Stuffed W_Crabmeat_1h29 recipe.
