Makes 4 servings

Ingredients:

• 4 lobster tails (4 to 6 ounces each)
• 1/4 teaspoon lemon-pepper seasoning
• 2 tablespoons green onion, sliced
• 1 tablespoon celery, sliced
• 3 to 4 tablespoons margarine or butter, in all
• 1 1/2 teaspoons all-purpose flour
• 1/8 teaspoon dry mustard
• 1/4 cup light cream or milk
• 1/2 teaspoon Worcestershire sauce or Louisiana hot sauce, if desired
• 6 ounces crabmeat, picked through
• 2 tablespoons fine dry breadcrumbs

Instructions:

Rinse lobster tails and pat dry. Use kitchen shears or a sharp, heavy knife to cut lengthwise through the centers of the hard top shells and lobster meat. Cut through the bottom shells and separate the halves. Cut a lengthwise slit in the meat of each lobster tail half. Loosen the meat slightly, spreading the tail open. Do not remove meat from the shells. Sprinkle slits with lemon-pepper seasoning. Set lobster tails aside. In a small saucepan, cook green onions and celery in 1 tablespoon of butter or margarine until tender but not brown. Stir in flour and mustard. Add cream, Worcestershire sauce and hot sauce, if desired. Cook and stir 2 minutes more. Gently stir in crabmeat and breadcrumbs. Carefully spoon the hot crabmeat mixture into slits in lobster meat. Melt the remaining 2 to 3 tablespoons butter or margarine, and drizzle it over stuffed tails. Place stuffed tails, shell side down, in center of the cooking grill. Grill about 25 minutes, or until lobster meat is opaque and stuffing is heated through.