Lobster Salad Stuffed Sweet Peppers

We recommend serving this recipe as a side dish to a perfectly grilled filet mignon to make for a unique surf 'n turf, or enjoying the sweet peppers as a passed appetizer at a party.

Chances are you won't be able to find fresh Pimientos del Piquillo for this pepper is indigeous to, and only found fresh in Spain. Instead, expect to find them roasted and in olive oil in a glass jar. Yet the taste is unique and certainly worth hunting for.

We suggest stuffing the peppers (approximately 16) if serving as an appetizers, and alternately roasting and stuffing common sweet bell peppers if serving as a side dish.

Serves 16 or 4

16 pimientos del piquillo, drained, or freshly roasted sweet peppers* (tops cut off)
Chopped fresh parsley for garnish
8 1/2 ounces lobster meat, patted dry
1 red bell pepper, broiled, peeled and chopped
2 tspn fresh lemon juice
1 cup cooked wild rice
3/4 cup cream cheese
Salt and freshly ground pepper, to taste
*Alternatively, roast 4 sweet bell pepeprs (red, yellow or orange and non-capsicums).

First make the lobster salad. If using live lobster, begin by by boiling, removing from the shell, and chilling. Using half the lobster meat, place it in a food processor with the chopped red bell pepper, 1 ½ tsp of the lemon juice, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Flake and stir in the cream cheese, rice and remaining lobster meat. Taste and add extra lemon juice, if required.

A favorite Fine Lobsetr alternative is to use the meat from fresh King crab legs instead of lobster.

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