The DelmarvaLife Kitchen is packed with flavors from the sea this afternoon that will leave mom with a smile on her face this Mother’s Day.
The owner of The Shrimp Boat, Joe White, joins us, along with this mother, Donna White, to show us how to make Cold Water Lobster Tail Topped with Crab Imperial.
Cold Water Lobster Tail Topped with Crab Imperial
Ingredients
Imperial sauce
8oz heavy, high end mayo
1 tsp of Worcestershire sauce
1/2 squeezed lemon juice
1/2 tsp of shrimp boat spice
1 egg yolk
Whipped together in a bowl separately
Set oven to 425
Lobster and Crab
4- 5oz cold water lobster tails
1 Pound of Fresh Jumbo Lump Crab Meat
2 Quarts of water in a sauce pan brought to a rolling boil with 2 Tbs of salt
2 Quarts of ice water in a bowl near the stove
Large chef’s knife
1. Cut the lobster tails in half long ways so you end up with 8 equal pieces
2. Blanche the lobsters all at once in the boiling salt water for 3 minutes
3. Remove immediately and submerge in the ice bath
4. Remove the meat from each tail piece and place 2 pieces in each oven safe dish
5. Add crab meat to the center of dish, in between each piece of lobster tail
6. Add layer of imperial sauce, just enough to cover the tops of crab meat and lobster meat
7. Broil for 4-8 minutes, or until top is brown
8. Serve immediately
