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Lobster Stuffed W/crabmeat

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      Title: LOBSTER STUFFED W/CRABMEAT
 Categories: Seafood, American, Main dish
      Yield: 4 Servings
 
      4    Lobsters (1 1/4 lb.)
      4 tb 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 Worchestershire 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 but- ter & 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 saute 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!
 
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