Crab Stuffed Lobster Tails
4 Hot Seafood
Shellfish Vegetables Spices
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
150g/5oz Crab Meat, flaked
2 tbsp Dry Breadcrumbs
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.
Heat the butter in a small frying pan add the celery and onion and sauté until
soft and transparent.
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
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
Main equipment required to make
Large sharp knife
Small Frying pan