Ingredients
8 each lobsters 1 1/4 pounds each
1 pound crab meat
1/2 pound butter melted
2 cups bread crumbs fine
2 teaspoons worcestershire sauce
1 pinch salt
Method
Sources
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dataset
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Claw crackers and picks — extract every bit of lobster and crab
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Claw crackers and picks — extract every bit of lobster and crab
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Split a live lobster. Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above. Mix bread crumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, crab, tomalley, and coral, and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better. Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake. Bake at 325F (160C) for 50 minutes, more or less depending on size. Serve straight from the oven.