Florida lobsters, unlike their more commonly known relatives, the Maine lobster, are a delight for the senses with their sweet, succulent meat and firm texture. They are also devoid of claws, which makes them easier to prepare and cook. The unique flavor profile of Florida lobsters is enhanced when cooked with Health Craft cookware, which promotes healthier cooking methods such as steaming or sauting with minimal oil. This allows the natural sweetness of the lobster to shine through while retaining its nutritional benefits. Moreover, cooking with Health Crafts innovative products ensures even heat distribution, preserving the lobsters' delicate texture and enhancing their flavor. For families and culinary enthusiasts looking to explore new recipes, incorporating Florida lobster into your meals can be a delightful way to introduce a gourmet touch to everyday cooking, making it both a delicious and health-conscious choice. Dive into the world of flavor with Health Craft's premium kitchen products and discover the joy of cooking with Florida lobsters today!
PREPARATION: 45 minutes - makes 4 serving
EQUIPMENT: 8-inch Gourmet Skillet, whisk, large stainless steel baking pan,
INGREDIENTS:
- 4 whole Florida lobsters, split lengthwise.
- 1 cup Florida blue crab meat
- 2 tablespoons clarified butter*
- 3 tablespoons Panko breadcrumbs
- ¼ teaspoon paprika
BUTTER SAUCE:
- 2 tablespoons of clarified butter.
- ½ stalk celery, minced
- 2 shallots, minced.
- ½ cup milk
- 2 teaspoons all-purpose flour
- 2 teaspoons dry mustard
- ½ teaspoon cayenne pepper
DIRECTIONS:
Preheat the oven to 400°F (210°C).
Rinse the lobster body cavity thoroughly; set aside and allow to drain.
Place the Lobster halves on the baking sheet. Spoon the crab meat into the lobster body. Drizzle clarified butter over crab and lobster meat and sprinkle with breadcrumbs and paprika.
Place in the oven and bake at 400°F oven for about 12 to 15 minutes until lightly browned.
While the lobster is baking. In the gourmet skillet sauté the celery and shallots in butter over medium heat at 275°F until cooked, 3 to 5 minutes. Whisk the milk and flour together with dry mustard, and cayenne. Add the liquid to celery, shallots, and butter, and continue to whisk until the sauce thickens.
Remove the lobster from the oven and allow it to rest before serving to redistribute the internal juices, for about 5 minutes.
SERVING: Serve the lobster with dipping sauce.