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
It is possible to read the history of written recipes back into history, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to academics is a series of clay tablets in ancient Sumerian which show 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 tried it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the ancient Romans used a wide range of herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on, we find some interesting books published in the 1300s : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the indian food that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from Arab countries, such as parsley, basil and rosemary. These new herbs and spices led to an increase in recipe publications, the majority of which still exist in academic collections. For the centuries that followed, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine 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 assembling, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cook books are greatly in demand as a result of more people being able to read, more free time and having more money. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lobster Stuffed W_Crabmeat recipe.
