Ingredients
4 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 pimentos-diced
1/2 tbsp worchestershire sauce
2 tbsp parsley-minced
2 lb crabmeat
2 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 Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Lobster; Meat; Seafood
The History of Recipes
Written recipes as a concept can be found way back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just basic hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some tablets in the Sumerian language describing the baking 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 wonderful. During the time of the Romans a man called Apicius assembled a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. This early Roman chef informs us how the cooks of his times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes was responsible for an increase in recipe books, the majority of which are now in private libraries. Over the next few hundred years, the powerful families of the West strove to serve the best banquets, and because of this cooks and their recipes were at a premium. However, it was during the nineteenth century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone 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 recipe.
