PREPARATION:

1. Set a large, 3 gallon stock pot filled with 10 quarts of water over high heat and bring to a boil. Set a large bowl half filled with ice and water close to the pot with the boiling water. Immerse the lobsters in the water and cook for 5 minutes. Remove the lobsters from the water and plunge immediately into the ice water to stop the cooking. Keep the lobsters in the ice water for 5 minutes before removing them and setting them aside to drain. Remove the claws from the bodies of the lobsters, and twist the tails off as well. Separate the knuckles from the claws and drape the claws with the towel. Using a mallet, tap the claws to crack the shells and remove the meat. Do the same with the knuckles. Reserve the claw meat and the knuckle meat for another use and prepare the tails. To prepare the tails, use a heavy chef?s knife to split the tails in half and set aside as you prepare the stuffing.
2. Prepare the oven to 400?F.
3. Heat the olive oil in an 8-inch skillet over medium heat, add the onions, red bell peppers, green bell peppers, celery, shallots, garlic, salt and pepper and sauté until the vegetables are softened, 4 to 5 minutes; set aside to cool. Place the crabmeat in a medium bowl and add the cooled vegetable mixture as well as the remaining ingredients. Stir well to blend and divide the stuffing between the 4 lobster tail halves. Press the stuffing into the tails and form them into a dome shape. Place the tails on a heat proof oven tray and place in the oven and bake until the lobsters are cooked through and the crabmeat is warmed and caramelized, 18 to 20 minutes.
4. Serve while hot.

   This recipe was featured on the To Lobster with Love Episode of Emeril Green.