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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Crab-stuffed Florida Lobster

(Photo Below)
2 whole lobsters, split lengthwise
1 tablespoon butter
1 tablespoon celery, finely chopped
1 shallot, finely chopped
1 teaspoon flour
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 cup milk
1/2 cup crab meat, flaked
1 tablespoon butter, melted
3 tablespoons dry breadcrumbs

Rinse lobster body cavity thoroughly; and set aside. In a small skillet, sauté celery and shallot in butter until soft. Stir in the flour, dry mustard, cayenne and milk; simmer until thickened. Add crab meat and spoon mixture into the lobster body. Brush lobster meat with melted butter. Sprinkle bread crumbs and paprika over crab and lobster meat. Bake on oven-proof pan at 400 degrees F for 15 to 20 minutes until cooked through and lightly browned.

2 servings

Nutritional Value Per Serving
Calories 465, Calories From Fat 151, Total Fat 17g, Saturated Fat 85g, Trans Fatty Acid 0, Cholesterol 236mg, Total Carbohydrate 15g, Protein 59g, Omega 3 Fatty Acid 1.06g

Look for "Fresh from Florida" ingredients at your grocery store.

Crab Stuffed Florida Lobster Download High-Resolution Image (JPG)

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