Astakos Spiros-Lobster Recipe

Name: Astakos Spiros-Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/2 pound) lobsters; 1/2 cup extra virgin olive oil; 1/4 cup lemon juice; 1/2 pound lump crabmeat; 1 cup bread crumbs; 1 small egg; 1/4 cup mayonnaise; 2 tablespoons scallions, chopped; Basil, chopped, to taste; Chile flakes, to taste; 1 tablespoon chopped dill; Salt and freshly ground black pepper, to taste

Servings: persons

2 (2 1/2 pound) lobsters
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/2 pound lump crabmeat
1 cup bread crumbs
1 small egg
1/4 cup mayonnaise
2 tablespoons scallions, chopped
Basil, chopped, to taste
Chile flakes, to taste
1 tablespoon chopped dill
Salt and freshly ground black pepper, to taste

1
When cooking lobster, make sure the lobster is alive.
2
Bring a pot of salted water to a boil and immerse the lobster, tail first, into the water and cook for 8 to 10 minutes.
3
The shell should turn bright orange.
4
Once the lobsters have cooled, cut the lobster in half, lengthwise.
5
Remove the entire inside of the head and rinse.
6
In a bowl, mix together the crabmeat, mayonnaise, egg, 3/4 cup breadcrumbs, scallions, chile flakes, dill, salt and pepper.
7
With the lobster halves on their side, meat side up, fill the head with crabmeat stuffing, sprinkle with remaining breadcrumbs and bake in a 350 degree oven until warm and the bread crumbs have browned lightly.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (2 1/2 pound) lobsters, 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1/2 pound lump crabmeat, and more.

Yes, Astakos Spiros-Lobster falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Astakos Spiros-Lobster

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