Lobster Stuffed with Crab

I would say that the only thing that sucks about my job is that we are a 365 day, 24/7 facility and holidays really don't mean anything. Last year we at least got to take Christmas day off, but not this year. I worked on Thanksgiving morning but made it home in time to start and fix dinner. I wasn't scheduled to work on Christmas too, but Shayley had a family thing in Salt Lake and I thought offering to work for her was the thing to do. It became even more palpable when Chef Cam said that he was going to serve the guests Lobster Stuffed with Crab, and I would get some! I actually was involved in the tasting of the dish as he was perfecting it. As it turned out though, they didn't let him serve that so I bought some of the lobster from him and served it to Gayle, Mike and Steve on the Sunday after Christmas. The complete meal includes Orzo with Fresh Vegetables (very festive with red and green vegies) and a Nog Shake. I didn't make the nog shake but I had one at the resort and it was yummy. So, here is the lobster/crab recipe and then I'll post the other two.

Bon appetite and stay well until next time!

Lobster Stuffed with Crab
Servings: 4

4 5oz lobster tails

Steam for 5 minutes. Then add them to an ice and water container to let them cool down after cooking. Let them sit in the water for atleast 5 minutes to stop the cooking process.


Crab Filling:

6 oz jumbo lump crab
1/8 cup veganaise
2 teaspoons lemon juice
1/8 teaspoon black pepper
¼ teaspoon sea salt
1/8 cup red bell peppers, roasted and diced
1/8 cup red onion, small diced
1/8 cup tomatoes, oven roasted (should be able to find this in up scale markets)

Pre heat the oven to 350 degrees. Split the lobster tails in half. Clean the lobster meat if needed. Then split the crab filling between the 8 ½ lobster tails. Add them to a sheet pan and bake them for 7- 10 minutes or until the lobster and crab heats up.. Make sure not to over cook this. Serve this with the orzo and fresh vegetables.