By Chef Ella Freyinger
- ½ Cup Packed Fresh Herbs (Parsley, Basil, Dill, Chives, Tarragon, Cilantro)
- 1 Small Clove Garlic
- 1 Slice Jalapeno
- 1 Tsp. Capers
- 2 Tbsp. Parmesan Cheese
- 1 Lemon Juiced
- To Taste Kosher Salt
- Preheat oven to 425*.
- In a medium bowl place the crab meat, breadcrumbs, aioli, parsley, tarragon, dill, white pepper, lemon zest and egg. Toss gently to combine.
- Place the lobster, cut side up on a baking sheet lined with parchment paper. Loosely place the crab mixture into the cut side of the lobster.
- Place in the oven and bake for 10-12 minutes or until the internal temperature reads 145* on an instant read thermometer. Serve with herb sauce.