Valentines Day is quickly approaching. I wanted to make a special dish that could give you some ideas on how to cook your Special One an incredible meal. I went to the store and decided what to make based on what looked the freshest - Lobster and Crab Meat. How about a stuffed lobster? Hmmmm - yum!
There were two grades of crab meat: 'Special' and 'Lump'. I asked what the difference was between the 'special' and 'lump' and learned that the 'special' grade had a finer texture and not as big of pieces as the 'lump' grade. The price was great so I decided to give it a try. Boy, I'm glad I did because this crab was so deliciously sweet - in a good crab way.
I was really excited about the lobster because I've not had it recently but I've got to say, that crab meat was spectacular. I would highly recommend making this stuffed lobster. But if you don't want to splurge on lobster AND crab you could just make the crab stuffing and make crab cakes. We used the extra crab meat in crab cakes and it was divine as well.
Crab Stuffed Lobster 1 2 pound lobster lemon wedges and melted butter for dipping Crab Stuffing 1 pound can of 'Special' grade crab meat 2 pieces of whole wheat bread 2 tablespoons of mayonnaise 1 egg 1 tsp kosher salt 1 tsp ground pepper
Preheat oven to 375 degrees. Toast the 2 slices of bread and leave in the toaster while you finish with your prep.
Cut the lobster in half cutting through the head first. Remove the insides from the cavity. Rinse.
In a bowl, add the crab meat, mayonnaise, egg, kosher salt and pepper. In a small processor, pulse the toast to a small crumb. Add the crumbs to the crab meat mixture. Gently mix together.
Spoon the crab mixture into the lobster cavity. Place both halves of the lobster in a baking dish and bake for 25-30 minutes.
Serve with lemon wedges and melted butter.
Your special Valentines will love you even more after this dish!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.