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.
Crab-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
Directions:
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.
Cooking:
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
Princeton
609-924-6011
(JM Group)
Many thanks to Witherspoon Grill and Chef Graciano for sharing this recipe!
