2 two-lb lobsters, live
4 thin fish fillets (we used flounder)
½ lb shrimp, peeled
½ lb crabmeat (we used krab, for cost purposes)
½ stick of butter
2 celery stalks, minced
½ red bell pepper, minced
½ small onion, minced
¼ cup mayonnaise
¼ cup breadcrumbs
½ lemon, juiced
1 tsp Worcestershire sauce
2 tsp Old Bay Seasoning
4 cloves garlic, minced
2 Tbsp parsley, chopped
Salt and pepper
For full instructions, with video and photos, click here: http://guygourmet.menshealth.com/2010/02/gut-check-seafood-turducken.html
1. Melt a ¼ stick of butter in a large sauté pan on
medium heat. Sautee the celery, bell pepper, and onion for about 7
minutes, or until the vegetables are soft and translucent. Add 2 cloves
of minced garlic, cook for an additional minute, and then turn off the
heat. Allow the mixture to cool to room temperature.
2. While the vegetables cool, split the lobster in half. Place the lobster on its back. Position a sharp knife above the head of
the lobster and, in one quick motion, use the length of the knife to
swiftly split the lobster down its body. Try to keep the top of its
outer shell intact. For best results, place a towel or two underneath
the lobster to absorb water.
After the vegetable mixture has cooled, dump it into a large bowl. Mix
in the crabmeat, mayonnaise, egg, lemon juice, Worchestershire sauce,
Old Bay and egg. Season with salt and pepper.
4. Preheat the
oven to 400°F. Pat the fish fillets dry and arrange them on a flat
surface. Take a handful of the crab mixture and form it into a small
ball. Place the crab cake on the flounder fillet and roll the fillet
around the crab.
5. Tuck two stuffed fillets into each cavity of each lobster. Place the
lobsters on a baking sheet, meat side up. Place the sheet on the middle
rack of your oven. Cook for 30 minutes, or until the lobster meat is
6. As the lobster cooks, make the scampi. Melt the remaining butter
in a large sauté pan over medium heat. Cook the remaining garlic for
one minute. Add the shrimp and cook for 5 to 6 minutes, or until the
shrimp are pink. Add the parsley. Season with salt and pepper.
Remove the lobsters from the oven. Top with the shrimp. Serve on a
plate that can’t quite contain them. Two seafood turduckens serve about
The recipe is by no means perfect (that’s up to you to
determine, loyal reader). I might have replaced the flounder with
salmon and splurged for real crabmeat instead of krab, but the seafood
turducken did provide for a thoroughly entertaining evening—not to
mention a meal that could satisfy even the most seasoned gourmand.