1 1/2 cups lobster meat, cooked
3/4 stick butter
3 cloves garlic, minced
1 or 2 shallots, minced
2 green onions, chopped
1 cup bread crumbs
2 tablespoons parsley, coarsely chopped
1/2 tsp. paprika
2 stalks celery, minced
1 red sweet thin-walled pepper
1/2 tsp. black pepper
pinch cayenne pepper
1 egg
1/4 tsp. fresh thyme
1/4 tsp. rubbed sage
1/4 tsp. salt

Peel and mince the shallot, garlic, and onions. De-string the celery and finely mince. Remove core and stem from the red pepper and finely mince into 1/8" pieces.

Mince a tablespoon of butter in a large saucepan. Sauté the shallot, green onion, celery and pepper in the butter. Add garlic when mixture becomes translucent. Sauté an additional minute or two, then add a second tablespoon of butter and the breadcrumbs; stir to melt and incorporate the butter into the breadcrumbs, adding more butter as needed. Stir in paprika, black and cayenne pepper and salt, to taste. Quickly stir in a well beaten egg.

Lastly, when mixture is cooked (5-10 minutes) stir in the lobster meat. Transfer to a small pie dish and mound the center, or use the mixture to stuff the body of a split lobster before baking.

Sprinkle the top lightly with paprika and dot with a tablespoon of butter; broil (450°F) for 5-10 minutes, or until top of mixture is nicely browned.

If the dish is being served alone (rather than as a stuffing for lobster) cut into wedges and serve with a twist of lemon and topped with a Béchamel or white sauce or in a pool of lobster bisque.

Submitted by: CM