Recipe: Crab Stuffed Lobster Tail

Fulton’s Crab House featured a delicious, elegant dish for Father’s Day – Crab Stuffed Lobster Tail.

2 4-6 oz. lobster tail, butterflied
Salt and pepper mix
4 oz. clarified butter
2 4 oz. servings of crab cake mix
4 oz. mango béarnaise
1 twice baked potato

Mango Béarnaise

1 c. mango vinegar
1/2 c. fresh tarragon leaves
2 tbs. minced shallots
1/3 c. white wine
1 tbs. black pepper
3 tbs. minced parsley

1. Combine all ingredients in sauce pot, bring to a boil and reduce until liquid has evaporated, transfer reduction to a food processor and puree, set aside.

6 egg yolks
2 c. clarified butter
1/4 c. mango puree
1 tsp Crystal hot sauce
Juice of 1 lemon
Kosher salt, to taste

1.  Heat 4 cups of water in a sauce pot, cover with a stainless steel bowl and add egg yolks, using a wire whip, rapidly whip eggs until they have developed a ribbon-like consistency.
2. Add mango puree and continue to whip, next add Crystal hot sauce and lemon juice and mix until incorporated.
3. Begin to slowly stream in clarified butter and whisk rapidly to emulsify, if egg begin to loosen up increase the heat on the water to heat eggs. Next add reserved tarragon puree, start off with 1 tbs. and adjust flavor as desired.
4. Finally adjust seasoning to your liking and place at room temperature prior to use.

Fulton’s Crab Cake

5 lbs. Jumbo Lump Crab meat – drain off excess liquid and set aside
7 eggs
2 tbs. Old Bay seasoning
2 tbs. baking powder
4 tbs. chopped parsley
2 tbs. Worcestershire sauce
2 1/2 tbs. English dry mustard
1/2 c. mayonnaise
1 1/2 sleeve saltine crackers

1. In a separate bowl from the crab meat, combine eggs, Old Bay seasoning, baking powder, parsley, Worcestershire sauce, English dry mustard and mayonnaise. Using a wire whip incorporate ingredients together until ingredients are blended.
2. Puree saltine crackers in a food processor until fine, fold cracker mix into wet mix.
3. Mix in half of the crab meat, working until fully incorporated, then gently remaining crab, be careful not to break up lumps. Mix until crab is evently distributed.
4. Portion into 4 oz. balls.
5. Preheat oven to 350 degrees.
6. Heat non-stick skillet on medium high heat.
7. Place 2 tbs. canola oil in skillet.
8. Add crab cakes and cook for 1 1/2 minutes, then place in oven, cook for 10 minutes and turn over after 5 minutes. Remove from skillet.

Twice Baked Potato

6 sea salt crusted baked potatoes
6-8 slices bacon, rough chop
3/4 c. vitamin D milk
4 tbs. unsalted butter
Kosher salt, to taste
8 oz. shredded cheddar cheese
4 tbs. minced chives

1. Cook potatoes at 350 degrees for approximately 1 – 1 1/2 hours, remove from heat and allow to cool until they can be handled.
2. Cut potatoes lengthwise and scoop out center of the potatoes, place inside of potatoes in mixing bowl.
3. In a sauce pan, add bacon and cook until bacon is crispy, add milk and butter and heat until the butter is melted and milk begins to boil, set aside.
4. Begin to whip potatoes on medium speed, season potatoes with salt and cheddar cheese.
5. Once cheese begins to melt, slowly incorporate milk, once potatoes are creamy add chives.
6. Fold in chives until incorporated, adjust seasoning as desired.
7. Remove from mixer and transfer mix to a pastry bag with a star tip. Pipe each of the scooped potatoes with the mix, place on a sheet tray and return to 350 degrees and bake for 15-20 minutes, until golden brown on top.

Crab Stuffed Lobster Tail

1. Preheat oven to 375 degrees.
2. Season lobster tails with salt and pepper mix, place crab cake mix over top of each tail to cover. Ladle each tail with 2 oz. clarified butter. Bake for 12-14 minutes until golden brown on top (ensure lobster has been cooked through center).
3. To plate, place lobsters on plate, ladle 2 oz of béarnaise over each tail. Serve with twice baked potato.

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