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Crab-Stuffed Lobster with Citrus Vinaigrette Recipe

Crab-Stuffed Lobster with Citrus Vinaigrette Recipe

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Crab-Stuffed Lobster with Citrus Vinaigrette

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Ingredients

Count

Nutrition

456

Calories

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Ingredients:

Serving

1 cup finely chopped leek
1/4 cup finely chopped red bell pepper
1/4 cup fresh corn kernels
1 lb lump crabmeat, shell pieces removed
1 tbsp low-fat mayonnaise
1 tbsp whole-grain dijon mustard
1 1/2 tsp old bay seasoning
1 tsp fresh lemon juice
1 large egg white
3 tbsp finely chopped fresh parsley
2 tsp minced fresh tarragon
5 quarts water
4 (1 1/2-lb) whole maine lobsters
cooking spray
1/2 cup coarsely crushed cornflakes
1/2 cup fresh orange juice
2 tbsp chopped fresh chives
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tbsp olive oil
1 1/2 tsp sugar
1 1/2 tsp whole-grain dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper

Directions:

To prepare stuffing, cook leek in boiling water 2 minutes. Drain and plunge leek into ice water; drain. Pat dry with a paper towel. Place leek, bell pepper, corn, and crab in a large bowl; toss gently to combine. Combine mayonnaise and next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Gently fold in parsley and tarragon; set aside.
Preheat oven to 375°.
To prepare lobster, bring 5 quarts water to a boil in an 8-quart stockpot; plunge 2 lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes. Remove lobsters from pan using tongs; drain well. Repeat procedure with the remaining 2 lobsters. Cool lobsters slightly. Remove claws; place claws on a baking sheet. Cut the lobsters in half lengthwise; clean upper cavity of lobsters, leaving white meat intact.
Arrange lobster halves, cut sides up, on a jelly-roll pan coated with cooking spray; spoon 1/2 cup stuffing into cleaned upper cavity of each lobster half. Top stuffing in each lobster half with 1 tablespoon cornflakes, and lightly coat with cooking spray.
Place baking sheet with claws on bottom rack in oven; place jelly-roll pan with stuffed lobster halves on upper rack in oven. Bake at 375° for 20 minutes or until lobster halves are done and stuffing is lightly browned. Remove the lobster halves from oven; cover and keep warm. Bake claws an additional 10 minutes or until done. Cool claws slightly; remove meat from cooked claws.
To prepare vinaigrette, combine orange juice and remaining ingredients, stirring with a whisk. Serve vinaigrette with lobster.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.78 Kcal (1908 kJ)
Calories from fat	74.56 Kcal
		% Daily Value*
Total Fat	8.28g	13%
Cholesterol	195.43mg	65%
Sodium	133.67mg	6%
Potassium	101.43mg	2%
Total Carbs	19.36g	6%
Sugars	3.74g	15%
Dietary Fiber	1.07g	4%
Protein	70.29g	141%
Vitamin C	25.2mg	42%
Vitamin A	0.1mg	5%
Iron	5mg	28%
Calcium	74.5mg	7%

Amount Per 100 g
Calories	47.9 Kcal (201 kJ)
Calories from fat	7.84 Kcal
		% Daily Value*
Total Fat	0.87g	13%
Cholesterol	20.54mg	65%
Sodium	14.05mg	6%
Potassium	10.66mg	2%
Total Carbs	2.03g	6%
Sugars	0.39g	15%
Dietary Fiber	0.11g	4%
Protein	7.39g	141%
Vitamin C	2.7mg	42%
Iron	0.5mg	28%
Calcium	7.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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