Recipe: Witherspoon Grill’s Crab-Stuffed Lobster Tails

Looking for a new recipe to bring your menu to life this holiday season? Amanda Biddle checked in with Witherspoon Grill’s Executive Chef Chris Graciano and got the low-down on his crab-stuffed lobster tails.

image3Crab-Stuffed Lobster Tails
Chris Graciano, Executive Chef, Witherspoon Grill (Princeton)

Serves 4

Crab Cake Mix:
2 tablespoons panko bread crumbs
1 pound jumbo lump crab
3 tablespoons mayonnaise
Juice of 1 lemon
Pinch salt and pepper, to taste
Chopped curly parsley

Gently fold ingredients together in a bowl and season to taste with salt and pepper.

To stuff the lobster tails and bake:
4 lobster tails
Melted unsalted butter
Salt and pepper

Lobster tail prep:
Cut top layer of shell with kitchen shears to open. Gently pull meat out of shell without disconnecting from the tail and place on top of shell.

Drizzle 2 teaspoons melted butter over top of tail meat. Season with salt and pepper.
Loosely top tails with 4 ounces of crab mixture per tail.
Bake at 350° F for 15 to 17 minutes, or until crab topping starts to brown.

Witherspoon Grill
57 Witherspoon Street
(JM Group

Many thanks to Witherspoon Grill and Chef Graciano for sharing this recipe!