Crab-Stuffed Lobster with Citrus Vinaigrette

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 cup oatmeal cornflakes crushed
• 1 large egg whites 
• 2 tablespoons chives fresh chopped
• 0.3 cup ears corn fresh
• 3 tablespoons parsley fresh finely chopped
• 2 teaspoons tarragon fresh minced
• 1 cup leek finely chopped
• 1 teaspoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 2 tablespoons juice of lime fresh
• 6 pound pd of lobster whole
• 1 tablespoon mayonnaise low-fat
• 1 pound lump crab meat 
• 1.5 teaspoons old bay seasoning 
• 2 tablespoons olive oil 
• 0.5 cup orange juice fresh
• 0.3 cup bell pepper red finely chopped
• 0.1 teaspoon salt 
• 1.5 teaspoons sugar 
• 5 quarts water 
• 1 tablespoon dijon mustard 
• 1.5 teaspoons dijon mustard 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• pot
• tongs

Directions

1. To prepare stuffing, cook leek in boiling water 2 minutes.
2. Drain and plunge leek into ice water; drain. Pat dry with a paper towel.
3. Place leek, bell pepper, corn, and crab in a large bowl; toss gently to combine.
4. Combine mayonnaise and next 4 ingredients (through egg white) in a small bowl, stirring with a whisk.
5. Add mayonnaise mixture to crab mixture; toss gently to coat. Gently fold in parsley and tarragon; set aside.
6. Preheat oven to 37
7. To prepare lobster, bring 5 quarts water to a boil in an 8-quart stockpot; plunge 2 lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes.
8. Remove lobsters from pan using tongs; drain well. Repeat procedure with the remaining 2 lobsters. Cool lobsters slightly.
9. Remove claws; place claws on a baking sheet.
10. Cut the lobsters in half lengthwise; clean upper cavity of lobsters, leaving white meat intact.
11. Arrange lobster halves, cut sides up, on a jelly-roll pan coated with cooking spray; spoon 1/2 cup stuffing into cleaned upper cavity of each lobster half. Top stuffing in each lobster half with 1 tablespoon cornflakes, and lightly coat with cooking spray.
12. Place baking sheet with claws on bottom rack in oven; place jelly-roll pan with stuffed lobster halves on upper rack in oven.
13. Bake at 375 for 20 minutes or until lobster halves are done and stuffing is lightly browned.
14. Remove the lobster halves from oven; cover and keep warm.
15. Bake claws an additional 10 minutes or until done. Cool claws slightly; remove meat from cooked claws.
16. To prepare vinaigrette, combine orange juice and remaining ingredients, stirring with a whisk.
17. Serve vinaigrette with lobster.