Stuffed Lobster Tails/Maryland Style

Lobster tails stuffed with jumbo lump blue crab meat. Chef Frank shows you how to make this special treat. These beautiful Florida lobster tails are stuffed with Chef Frank’s famous Maryland style crab cakes.

INGREDIENTS
2 Lobster tails
1/2 pound lump blue crab meat

1 cups mayo
2 tsp yellow mustard
1 TBSP FRESH lemon juice
2 tsp Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
1 TBSP chopped parsley

Crab Mix…
DON’T USE ALL CRAB MIX
THIS IS FOR 1 pound batch

Combine
1 cup mayo,
1 TBSP FRESH lemon juice
2 tsp Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
2 tsp fresh lemon juice
2 TBSP plain bread crumbs


Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 2 TBSP bread crumbs, 1TBSP fresh minced parsley,
3. Add crab mix gradually, about 1/3-1/2 cup.
DON’T ADD ALL CRAB MIX
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Combine gently to crab cake consistency.

Lobster
1. Split the shell without cutting the tail meat completely in half.
2. Place meat on top of shell
3. Fill the cavity with crab cake.
4. Bake at 400 for 15 minutes or until lobster is opaque.