Tuesday Recipe: Crab Stuffed Lobster Rayna

May celebrates National Barbeque Month, and appropriately so, as most of the country now is finally able to enjoy time outdoors. Grilling outside on your deck or patio is a way of cooking that many of us prefer, bringing out delicious flavors that often can only be achieved on the stove top. Today’s featured recipe at Sturbridge Yankee Workshop lends well to a Maine inspired barbeque. Try a Crab Stuffed Lobster Rayna at your next gathering, for a real crowd-pleaser.


What You’ll Need:

4 (6 ounce) raw lobster tails, shelled

1 tablespoon butter

1 tablespoon celery, minced

1 green onion, minced

1 1/2 teaspoons all-purpose flour

1/8 teaspoon dry mustard

1/8 teaspoon cayenne pepper

1/3 cup cold milk

1 (6 ounce) can crab meat, drained and flaked

2 tablespoons dry bread crumbs

Directions:

1. Preheat your grill for medium heat.

2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane, without cutting the meat on the underside; this will prevent the tails from curling as they cook. Set tails aside.

3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion into butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat.

4. Next, stir in crab meat and bread crumbs until well combined. Spoon crab mixture into the lobster tails.

5. Arrange tails on the preheated grill, and close the lid. Cook for approximately 12 minutes, or until lobster meat is opaque and the crab mixture is heated through. Enough for 4 servings, enjoy!


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