Lobster and Italian Sausage stuffed Peppers

Lobster and Italian Sausage stuffed Peppers

Mark Murrell

Ready, bake, enjoy.

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!

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

Ingredients

  • Hand picked lobster meat, diced small: 1 cup
  • Italian peppers, halved, seeds removed: 6 ea
  • Sweet Italian Sausage: 2 links
  • Spicy Italian Sausage: 2 links
  • Onion, diced: ½ ea
  • Cajun Seasoning: 1 tsp
  • Parsley, chopped: 1 Tbsp
  • Thyme, chopped: 1 Tbsp
  • Jack cheese, shredded: 1 cup
  • Salt & FGBP: t.t.

Preparation

For the Peppers:

  1. Bring a large pot of water to a boil.
  2. Add the peppers to the water and lower the temperature and cook until the peppers are cooked 50%
  3. Remove the peppers and place in a lightly greased baking dish cut side up.

For the Main Event:

  1. Preheat your oven to 350 °F
  2. In a large sauté pan over medium-high heat then add crumbled sausage and cook for 2 minutes.
  3. Add in onions and cook until onions are translucent and the sausage has browned.
  4. Add sausage and onions to a large bowl, combine lobster meat, seasoning and season to taste.
  5. Stuff the peppers with lobster and sausage mix. Top with shredded cheese and place in the oven to bake for 10 minutes.
  6. Add more cheese on top and cook for another 1 minute.
  7. Let sit for 5 minutes and serve.