CRAB STUFFED LOBSTER RECIPES

Steps:

• 1. Thaw lobster tails in fridge overnight. 2. Preheat the oven to 425ºF. 3. Cut the lobster tails; start at the top of the shell & cut down to edge of the fin. Remove the tail meat, then place on top of the shells. 4. Melt 4 Tablespoons of butter in a small saucepan. Add ½ teaspoon lemon zest. 5. Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes then remove from oven. 6. Melt remaining 4 Tablespoons of butter in another small saucepan. Add onion and garlic and cook until onion is translucent (about 2 minutes). Gently fold in crushed crackers, salt, pepper, ½ teaspoon lemon zest, sherry, olive oil & crabmeat. 7. Brush lobster tails again with melted lemon butter, pack pre-cooked Jonah crab stuffing tightly on top. Bake for 12 to 13 minutes, or until lobster meat reaches 145ºF. Brush again with melted lemon butter, then serve immediately.

Steps:

• Preheat oven to 400deg F.
• Wash mushrooms and remove stems.
• Set caps aside, and chop half of the stems.
• Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
• Transfer to a plate and cool in refrigerator.
• Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
• Place mushroom caps in a sprayed or buttered baking pan stem side up.
• Spoon 1 tsp stuffing into each mushroom cap.
• Cover with a piece of sliced cheese.
• Bake for 12-15 minutes until cheese is lightly brown.