Lobster and Italian Sausage-stuffed Peppers

Lobster and Italian Sausage-stuffed Peppers

Mark Murrell

Not all recipes need to be fancy or time consuming to be delicious. This is another play on a classic dish, and by play I mean the recipe has lobster and a few tweaks to make the sweet and spicy sausage pair wonderfully with succulent lobster! - Chef Mac Arrington

Wine & Beer Pairing: Champagne, Viognier, or Unoaked and buttery Chardonnay. Beer: lager or German Wheat beer

!split!

For the Main Event

  • 1 cup hand-picked lobster meat, diced small
  • 6 Italian peppers, halved, seeds removed
  • 2 links sweet Italian sausage
  • 2 links spicy Italian sausage
  • ½ onion, diced
  • 1 tsp Cajun seasoning
  • 1 Tbsp parsley, chopped
  • 1 Tbsp thyme, chopped
  • 1 cup Jack cheese, shredded
  • Salt & FGBP to taste
  • !split!

For the Peppers

Bring a large pot of water to a boil. Add the peppers to the water and lower the temperature. Cook until the peppers are cooked half way. Remove the peppers and place in a lightly greased baking dish, cut side up.

For the Main Event

Preheat the oven to 350°F.

In a large saute pan over medium-high heat, add crumbled sausage and cook for two minutes. Add the onions and cook until they are translucent and the sausage has browned. Add the sausage and onions to a large bowl, and combine lobster meat and seasoning. Season to taste.

Stuff the peppers with lobster and sausage mix. Top with shredded cheese, and place in the oven to bake for ten minutes. Add more cheese on top and cook for another minute. Let sit for five minutes and serve.