Beth’s Seafood-Stuffed Lobster

From Beth Larsen, owner/fishmonger
The Net Result, Vineyard Haven, Massachusetts

Click on the above link – they ship!

 

 

As shared with Beth’s friend, my sister Deb –

Boil lobsters until slightly undercooked. Take claws off, pick out the meat & reserve. Split the body only, leaving the tail meat intact.

Make a white sauce with equal parts butter to flour, and heat up to make a roux. Add milk or cream to this until you get a creamy sauce, stirring constantly. Add salt, pepper and paprika to taste.

In a skillet sauté baby shrimp, bay scallops, and fresh crabmeat in melted garlic butter and a little white wine. Put into the cavity with the claw meat on top.

Pour the cream sauce over the seafood in the cavity and top with bread crumbs. Bake at 375 degrees for 30 minutes.