Ben Pollingers Crab-Stuffed Roasted Lobster

• 5 tablespoons mayonnaise, homemade or good-quality store-bought
• 3 tablespoons shallot (about 1 small), chopped
• 2 teaspoons finger chile, slivered and seeded (see kitchen note)
• 1 tablespoon fresh chives, thinly sliced
• 1 tablespoon fresh Italian parsley, slivered
• 1 tablespoon fresh tarragon, slivered
• 1 teaspoon lemon zest, finely grated
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Fine sea salt and freshly ground black pepper
• 1 pound lump crabmeat, picked through for shell and cartilage
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon fresh chives, thinly sliced
• 1/2 teaspoon fresh Italian parsley, slivered
• 1/2 teaspoon fresh tarragon, slivered
• 2 teaspoons extra virgin olive oil
• Fine sea salt and freshly ground black pepper
• 4 (1 1/4-pound) live lobsters
• Fine sea salt and freshly ground black pepper
• 8 tablespoons (1 stick) butter, melted

1. Stir together the mayonnaise, shallot, chile, chives, parsley, tarragon, lemon zest and juice, 3/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
2. Gently fold in the crab so as not to break it into pieces.
3. Taste for salt and pepper and adjust if necessary.
4. Cover and refrigerate.

mayonnaise, shallot, finger chile, fresh chives, fresh italian parsley, fresh tarragon, lemon zest, lemon juice, salt, lump crabmeat, breadcrumbs, fresh chives, fresh italian parsley, fresh tarragon, extra virgin olive oil, salt, live lobsters, salt, butter

Taken from www.foodrepublic.com/recipes/ben-pollingers-crab-stuffed-roasted-lobster-recipe/ (may not work)