A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, Christian Delouvrier, Michael Romano, and Chef Floyd Cardoz at Tabla. He has been the Executive Chef at the Michelin started restaurant Oceana since 2006. His debut cookbook, School of Fish, is out now from sister company Simon & Schuster and available wherever books are sold.
Every home cook should have some kind of fish–flounder, shrimp, or sole–stuffed with crab in their repertoire. Crab-Stuffed Roasted Lobster is Ben Pollinger’s, Executive Chef at the Michelin started restaurant Oceana and author of the new cookbook, School of Fish, take on this classic combination. The lobster is butterflied – slip lengthwise but not quite in half’ just enough to crack it open for stuffing. The crab is aggressively flavored with fresh herbs and lemon and topped with an herbed panko crust for texture. For even more flavor, you can drizzle the tails with basil-garlic butter instead of plain melted butter. Wow your guests with this special occasion recipe that is perfect for the upcoming holidays.
Crab-Stuffed Roasted LobsterServes 4 as an entrée.
For The Crab Stuffing:
For The Seasoned Panko:
For The Lobster: