CRAB-STUFFED LOBSTER TAILS Lobsters are prime for grilling in the Northeast, where they are moderately priced. Here, two seafood delicacies combine to make a superb grilled entrée. 4 medium fresh or frozen rock lobster tails (about 5 ounces each) 3 tablespoons sliced green onion 1 tablespoon butter or margarine 1 1/2 teaspoons all-purpose flour 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed 1/4 cup half-and-half, light cream, or milk 1 6-ounce can crabmeat, drained, flaked, and cartilage removed 1 tablespoon dry white wine 2 tablespoons butter or margarine

Thaw lobster tails, if frozen. Rinse lobster; pat dry. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, bottom shells. Press shell halves of tails apart with your fingers.

For stuffing, cook green onion in the 1 tablespoon butter or margarine until tender. Stir in flour and dill. Add half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gently stir in crabmeat and wine.

Carefully spoon crabmeat stuffing onto lobster meat. Drizzle stuffed tails with the melted butter or margarine.

For a charcoal grill, place lobster tails, filled sides down, on the grill rack directly over medium coals. Grill, uncovered, about 25 minutes or until lobster meat turns opaque and stuffing is heated through.

For a gas grill, preheat grill. Reduce heat to medium. Place lobster tails on the grill rack; cover and grill as above.

Makes 4 servings.

1 Serving - Calories: 219, Fat: 12g (Saturated: 7g), Cholesterol: 119mg, Sodium: 511mg, Carbohydrate: 3g, Protein: 24g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]