1 whole Florida spiny lobster, halved and cleaned
6 ounces Florida lump blue crab
¼ cup Florida bell peppers, chopped fine
½ stalk Florida celery, chopped fine
1 scallion, chopped fine
½ lemon, zested and juiced
¼ cup mayonnaise
¼ cup panko (Japanese breadcrumbs)
1 tablespoon fresh parsley, chopped fine
Vegetable oil for cooking
1 teaspoon seafood seasoning (your favorite)
Preheat oven to 375 degrees.
Combine bell peppers, celery, scallions, mayonnaise, panko, parsley, and all-purpose seasoning in a large bowl and mix. Gently fold in crab meat. Scoop crabmeat mixture into the cavity of each raw spiny lobster, and pack it down firmly.
Preheat large ovenproof pan over medium-high heat and add 1 tablespoon oil. Place lobsters stuffing side down and cook for 2-3 minutes or until golden brown. Flip and place the whole pan in the preheated oven. Cook stuffed lobsters for another 4 to 5 minutes or until the lobster is just almost cooked in the thickest part of the tail. Serve warm with melted butter and fresh lemon halves.
Fresh Tip: Add a squeeze of lemon, a dash or two of seafood seasoning and some fresh garlic to your melted dipping butter.
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