THE red lobster

Why is it that when given the chance to eat like a pig, I am the first one to the trough? I have the willpower of a lemming!

Then as soon as we got home I had to lay down, it was pitiful!

It should be against the law for Red Lobster to run tv ads for their specials. No one could watch their Lobsterfest and be able to turn away. I was a "Late in Life Lover of Lobster." Growing up in the Midwest I didn't even know if I liked seafood until I was in my 20's. It probably didn't have a thing to do with my Missouri upbringing, but I've always blamed it on the lack of seafood available at Ralph Brown's Market. We ate plenty of fish, but Daddy caught it in Lake Taneycomo and it didn't remotely taste like shrimp or crab or lobster. Now when we have something BIG to celebrate, we head to THE red lobster. It denotes the importance of the event, the special~ness of the splurge!

I had the Tilapia stuffed with crab and lobster. I immediately came home and began the search for a recipe. It didn't take long and

found it for me!

Red Lobster Crab & Lobster Stuffed Tilapia

from copycat.com

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1 pound crab meat
2 cups cheese and garlic croutons (crushed)
10 ounce. Alfredo sauce
1 tbsp. fresh lemon juice
2 tsp. salt-free all-purpose seasoning
6 oz. lobster meat
(6) 5-6 oz. tilapia fillets, skin off (salt and pepper to taste)

For crab stuffing-- in a large bowl, mix together crab meat, crushed croutons, Alfredo sauce, lemon juice and all-purpose seasoning. Add salt and pepper to taste. Set aside for later. Place tilapia, dark side down, on a clean surface. Using a chef's knife, cut pockets into each side of fish. Open the pockets and spoon approximately 3/4 cup of the crab stuffing into the tilapia. Flatten the stuffing slightly to approximately 3/4" high. Gently close the pockets and brush each fillet and the stuffing with a little melted butter. Place lobster meat on top of stuffing and press into stuffing so the pieces do not fall off. Brush the lobster meat with some melted butter, and sprinkle fish with salt and pepper. Place the stuffed fish on a baking dish with a small amount of water. Bake in a 350-degree

oven for about 15-minutes, or until the stuffing reaches 165-degrees.

Chef's Tip: Top the stuffed tilapia with your favorite prepared sauce, such as

Hollandaise, Bearnaise, Alfredo, or any cream-based soup (bisque, cream of
shrimp, etc.)

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