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Crab Stuffed Lobster Tails 


HT  HD  BBQ    30mins




Serves  4      Hot     Seafood  Shellfish  Vegetables  Spices  Barbecue  Hors d'oeuvre  Starter Appetizer  Eggless




4 Raw Lobster Tails, shelled
1 tbsp Butter
1 tbsp Finely chopped Celery
1 Shallot, very finely chopped
1 teasp Plain Flour
1 teasp Dry Mustard
A Pinch Cayenne Pepper
90ml/3fl.oz. Milk
150g/5oz Crab Meat, flaked
2 tbsp Dry Breadcrumbs




1. Cut  a slit down the top side of each lobster tail,  being careful not to cut into the meat: this will prevent the tails from curling as they cook. Set aside. 


2. Heat the butter in a small frying pan add the celery and onion and sauté until soft and transparent.


3. Stir in the flour, dry mustard, cayenne and milk. Cook gently for a few minutes, stirring constantly, until thickened.


4. Remove the pan from the heat and fold in the crab meat and breadcrumbs.


5. Using the tip of a sharp knife, cut a shallow slit lengthways down each tail then spoon the stuffing over the tails, pressing it in and over the slit.

6. Place on the bbq grill and lay a piece of aluminium foil over the top or cover with the bbq lid, and cook over medium hot coals for about 12 minutes. Serve immediately.

Main equipment required to make this Recipe


Large sharp knife

Small Frying pan

Aluminium foil

Key techniques required to make this Recipe


Sauté - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens.  The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan.


Fold in - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil.

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