Crab Stuffed Lobster

Photo Courtesy of Smekal

Can't decide between crab and lobster? Crab stuffed lobster uses them both!

2 whole lobsters, cooked
2 Tbsp olive oil
1/4 cup onion, chopped
2 Tbsp green pepper, chopped
2 Tbsp red pepper, chopped
1/2 lb cooked crab meat
1 cup Ritz cracker crumbs
1 Tbsp lemon juice
1 Tbsp horseradish
1 Tbsp parsley, chopped

Preheat oven to 400 degrees. Put one lobster on its back on a cutting board, and cut it lengthwise, about 3/4 through to the back of the lobster. Spread the lobster open, take out anything that isn't lobster meat - including the tomalley and roe. Leave the claws as they are.

Saute onion, green pepper, and red pepper in oil until tender. Add in the crabmeat, and remove from heat. Mix in cracker crumbs, lemon juice, horseradish, and parsley.

Fill lobsters with stuffing. Don't be shy about overstuffing - it's ok if it's heaped on top. Put lobsters in a shallow baking dish and bake for 8 minutes. Turn on the broiler and broil until the stuffing is golden.

Serves 2.