4 1 1/4 pounds live lobsters split and cleaned
1 pound crabmeat
1 tablespoon green peppers finely diced
1 tablespoon red peppers finely diced
2 tablespoons shallots chopped fine
1 1/4 cups mayonnaise
2 egg yolks
dash of cayenne pepper
dash of salt
melted butter
Pick the crab meat over for shells, gently. Toss the crab meat and green and red peppers, and shallots. Season lightly to taste. Beat the mayonnaise with the egg yolks, and add just enough to get the mixture to cohere. Treat lightly. The mixture should be moist. Reserve some for topping. Preheat oven to 350F. Split and clean the lobsters. Add the crab mix to the cavity of a lobster prepared for baking. Spoon a little of the reserved mayonnaise over the top. Weight the bottom of the lobster's tail to keep it from curling. Drizzle the lobster with butter. Bake at 350 to 400F for 20 to 25 minutes till lightly browned, depending on size of lobsters. A 1 1/4 split lobster will bake in about 20 minutes, and the filling will be done about the same time. If glossy opaque in the tail meat, and more color is needed, slip it under the broiler a minute. If the Imperial is brown before the lobster is ready, cover it lightly with a double tent of foil. Serve with melted butter and lemon wedges.
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