Baked Crab Stuffed Lobster

Ingredients

Amount		Ingredient	Preparation
8	each	lobsters	1 1/4 pounds each
1	pound	crab meat
1/2	pound	butter	melted
2	cups	bread crumbs	fine
2	teaspoons	worcestershire sauce
1	pinch	salt

Directions

Split a live lobster.

Spread flat.

Using a teaspoon, remove the tomalley (green stuff) and coral
(pink stuff, roe) and reserve.

Remove stomach (under the head) and devein.

Remove tail meat and chop coarsely.

Reserve.

Leave claws intact.

Prepare all lobsters as above.

Mix bread crumbs, butter, salt, and worcestershire sauce
together.

Add the tail meat, crab, tomalley, and coral, and toss to mix
well.

Fill the cavity of each lobster with the stuffing.

Place in a foil lined baking pan, alternating head and tail to fit
better.

Bring the edge of foil up over the tail of each lobster.

Press so as to secure end of tail to pan so the tails do not curl
up as they bake.

Bake at 325 F for 50 minutes, more or less depending on size.

Serve straight from the oven.