Written by Danielle Oteri
Stuffed lobster tails hearken back to the days when my grandmother would prepare this massive meal all by herself, and this year I very much wanted to make them as a gift to my family.
My thinking was this: lobster goes for about $10-$12 per pound, so the tails would likely run me between $5-$8 each.
Sound thinking, right? WRONG.
Lobster tails, frozen mind you, go for $18 per pound uptown, $28 a pound downtown. The nerve!
As Casey surmised, lobster tails are like beef tenderloins. People will always buy them so the retailers can get away with jacking up the price.
I decided that I could not afford to feed lobster tails to 10 hungry Italians.
Plan B was crab, and since it had to travel to my aunt’s house up the Hudson, I decided to do crabmeat au gratin.
I read about 20 different recipes for gratin over the course of Christmas Eve, including Julia Child’s, but given my notorious inability to follow directions, I ended up improvising.
The result… Fantastic! Delicious! A Christmas miracle! I surprised myself. God bless us, every one!
Fortunately, I wrote down exactly what I did.
This crabmeat au gratin dish was so wonderful, so rich, so impressive, and so ridiculously easy to make that I highly recommend it for your next dinner party. Seriously, this is foolproof.
- 2 pounds frozen crab claw meat
- 1 cup chopped flat leaf parsley
- 2 cups heavy cream
- 4 egg yolks
- 4 tablespoons salted butter, melted and cooled + 2 tablespoons butter at room temperature, cut into small cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons uncooked rice
- 1/2 cup panko breadcrumbs
- Preheat the oven to 350 degrees F.
- Mix the crabmeat, parsley, cream, egg, 4 tablespoons melted butter, flour, and rice together in a large bowl.
- Spread the mixture in a casserole or gratin dish.
- Sprinkle evenly with the panko and dot generously with the remaining butter.
- Bake for 20 minutes, or until the top is golden brown.
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