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Ingredientes
- 4 x -5 ounce. lobster tails, meat only
- 2 Tbsp. finely sliced green onion
- 2 Tbsp. chopped celery
- 1 Tbsp. butter (not margarine!)
- 1 Tbsp. flour
- 1/4 tsp dry mustard healthy pinch of cayenne pepper
- 2/3 c. lowfat milk
- 1 x -6 ounce. can crab meat, liquid removed and picked over for shell (or possibly fresh)
- 1 x -6 ounce. can shrimp, liquid removed, rinsed and diced (or possibly fresh, cooked)
- 1/4 c. fine dry bread crumbs
- 1/2 tsp Worcestershire sauce lemon pepper as needed
Direcciones
- Butterfly the lobster meat, to do this, LIGHTLY cut through the underside just to break the shiny membrane. This will prevent the tails from curling when cooked. Turn the tail over and butterfly the top side, cutting in about half way. Spread the meat open and sprinkle the cut edges generously with lemon pepper. Set aside. In a small pan, heat the butter and saute/fry the onion and celery till just tender. Stir in the flour and cook till smooth and bubbly. Add in the dry mustard and cayenne pepper. Cook and stir for 1 minute. Add in the lowfat milk and Worcestershire, cook and stir to thicken the sauce. Remove from the heat and stir in the bread crumbs, crab meat and shrimp.
- Fill the butterfly of the lobster tail and grill over medium warm coals with the lid closed for about 12 min, or possibly broil in the oven 4" from the heat for about 10 min, till they are opaque and the stuffing is just golden brown crisp. Serve with melted butter with a squeeze of lemon juice and a good dash of garlic.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 578g | |
| Calories 650 | |
| Calories from Fat 169 | 26% |
| Total Fat 19.1g | 24% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 619mg | 206% |
| Sodium 2266mg | 94% |
| Potassium 1149mg | 33% |
| Total Carbs 34.83g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.69g | 7% |
| Protein 80.01g | 128% |
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