(Serves 2)

1 each 2 pound lobster
¼ cup butter or oleo
2 Tablespoons flour
2 Tablespoons parsley, minced
1 Tablespoon fresh lemon juice
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 teaspoon salt
1 cup milk
1 cup tiny soft bread cubes
1 package (6 oz.) frozen crabmeat thawed, drained and flaked fine
dry bread crumbs
grated Parmesan cheese
butter

Split lobster down the center. Crack claws and clean. Remove liver and coral and set aside for stuffing. Melt 1/4 cup butter in saucepan. Stir in flour, parsley, lemon juice, mustard, horseradish and salt. Gradually add milk. Cook stirring constantly, until thickened. Add bread cubes, crab, liver and coral. Heat and stir only until blended. Pack into and over cavity of lobster. Sprinkle with crumbs and cheese and dot with butter. Bake in preheated 350°F oven for 25 to 30 minutes or until dark golden brown.

Nutritional information per serving - based on 2 Tbls. dry bread crumbs, Parma, butter
calories 966.4 cholesterol 229 milligrams
protein 56.1 grams sodium 2885 milligrams
total fat 40.8 grams dietary fiber 5.8 grams
carbohydrate 91.9 grams calcium 497 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

Linda Pombriant
Cooks Corner