Lobster Stuffed with Crabmeat 
Yield: 4 Servings
Courtesy of Clambakes Etc.

4 Lobsters (1-1/4 lb.)
4 tablespoons Butter; melted
1 ds Paprika

Lemon Parsley Watercress Crabmeat stuffing: 1/4 c Butter 1/4 c Flour 1 c Milk Salt & pepper 1/4 c Green pepper-diced 2 Pimentos-diced 1/2 tb Worcestershire sauce 2 tb Parsley-minced 2 lb Crabmeat 2 Egg yolks-well beaten Put each live lobster on its back & split down the middle with a cleaver being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws w/ a knife to let water out. Baste lobster w/ melted butter & paprika soaking thoroughly. Broil 3 in. from heat for 15-20 mins. until lightly browned Put warm stuffing on top of lobster meat just as you would apply frosting to a cake. Brown again under broiler for 2-3 mins. To serve garnish w/ lemon parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large sauté pan over med. heat melt butter add the flour & stir until smooth. Add the milk & continue cooking stirring constantly until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through but do not allow to boil. Make sure to use live lobsters for this recipe!

Courtesy of Clambakes Etc.