Best Lobster Imperial Recipes

LOBSTER STUFFED WITH CRAB IMPERIAL

Lobster stuffed with Crab Imperial image

When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think. It all about finding the right ingredients.

Provided by Chef Dennis Littley

Categories Entree

Time 40m

Number Of Ingredients 10

Ingredients

2 (8-10) ounce lobster tails
6 ounces lump crab meat
¼ cup Hellman's Mayonnaise
½ tsp sugar
½ tsp old bay
1 tsp finely chopped Italian parsley (optional)
1 tsp finely chopped red pepper or roasted red pepper (optional)
1 large egg lightly beaten
squeeze of lemon juice
4 ounces unsalted butter

Steps:

Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
Gently mix with lump crab meat
Refrigerate for 1 hour before using
Preheat oven to 350 degrees F.
Melt butter
Split lobster tail down the middle, being careful not to completely split the lobster
Pull the lobster meat out of the shell, leaving the end flap inside the shell.
Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
Push both sections of the shell together and place the split lobster on top of the shell.
Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
Serve with melted butter and a squeeze of lemon and enjoy!

Nutrition Facts : Calories 758 kcal, Carbohydrate 2 g, Protein 29 g, Fat 70 g, SaturatedFat 33 g, Cholesterol 331 mg, Sodium 1195 mg, Sugar 2 g, ServingSize 1 serving

SEAFOOD IMPERIAL RECIPE

Seafood Imperial Recipe image

Provided by calypan

Number Of Ingredients 14

Ingredients

1/2 pound lump crabmeat
1/2 lb. shrimp, peeled and cut into thirds
4 oz. bay scallops
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Cajun or seafood seasoning
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 egg, beaten
1/4 cup fresh bread crumbs (or Ritz crackers)
1 teaspoon paprika
3 tablespoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C). 1. Quickly saute shrimp and scallops in 2 T. butter until almost done. 2. In a medium bowl, combine crab meat, shrimp, scallops, mayonnaise, lemon juice, Worcestershire sauce, seafood seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly. 3. In an 8" pie dish (or 8 individual gratin dishes), spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter. 4. Bake in a preheated oven for 20 minutes.