Lobster Stuffed with Crab
A truly splurge-worthy meal for the holidays from The Biggest Loser Resort.
- 4 5-oz lobster tails
- 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)
Steam lobsters 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 at least 5 minutes to stop the cooking process.
Mix all ingredients for filling together. 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 lobster tail halves.
Place on a sheet pan and bake for 7- 10 minutes or until the lobster and crab heats up. Make sure not to over cook.
Serve with Orzo with Fresh Vegetables.