Ingredients:
2 freshlobsters, 1 1/2 pounds each
1 cup melted unsalted butter
1 medium piece finely chopped onion
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
Salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
1 pacl 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Tabasco to taste
1 piece lemon
1/2 cup cream
1/2 cup quickmelt cheese
Directions:
1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water. Take out the meat and roughly chop then mix with the shrimps.
2. Sauté the onion, and bell peppers in some of the butter until soft but not browned. Add the shrimp and lobster meat and cook for 1 minute and season with AJINOMOTO GINISA All Purpose Seasoning Mix. Remove from heat and let cool slightly, then add in the cream and quickmelt cheese. Then add the chopped parsley.
3. Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. Mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the creamed mixture.
4. Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.
5. Serve with lemon wedges and tabasco hot sauce.
