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, chopped
1 cup Ritz cracker crumbs
1 Tbsp lemon juice
1 Tbsp horseradish
1 Tbsp parsley, chopped

Preheat your oven to 400 degrees. Put one lobster on its back on a cutting board, and cut it lengthwise, from just below the head, through the tail, to just above the fins. Cut about three-quarters of the way through to the back of the lobster, so that it can be opened up, but won't split apart completely. Spread the lobster open, take out anything that isn't lobster meat - including the tomalley and roe. Leave the claws as they are. Do the same thing to the other lobster.

Heat the oil in a deep frying pan. Add the onion, green pepper, and red pepper, and saute them all in the oil until they are tender. Add in the crab meat, and remove the pan from the heat. Mix in the cracker crumbs, lemon juice, horseradish, and parsley. Stir throroughly.

Fill both lobsters with the stuffing. Try to get it down the entire length of the lobster, so that there is no lobster meat that isn't covered with stuffing. Don't be shy about overstuffing - it's ok if the stuffing is heaped on top. Put both lobsters in a shallow baking dish, put in the middle rack of the oven, and bake for 8 minutes. Turn on the broiler on low and broil until the stuffing is golden.

Serves 2.

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