Recipe courtesy of Brandon Coe and Nikki Hoard of Coe’s Crab Creations.
Crab and Lobster Mixture
Place whole lobster in a pot and submerge with beer. Add lemon and garlic. Boil for 8-10 minutes or until lobster shell turns a reddish colour.
Immediately put lobster into an ice bath to cool for approximately 5 minutes. Once cooled, remove lobster meat from shell, and shop into small chunks.
Cook’s note: You can substitute with 8oz of cooked lobster.
Over medium-high heat, sauté olive oil, shallots, and garlic until shallots become slightly caramelized. Add peppers.
Add crab and lobster to pan and continue to sauté until crab is cooked- about 5 minutes. Add seasoning and finish with a squeeze of lemon juice.
In a large mixing bowl, combine the breadcrumbs, peppers, nutmeg, salt, pepper, thyme, basil and dill.
Then add the crab and lobster mixture from sauté pan. Once combined, add the cream, eggs and the Parmigiano-Reggiano. After fully combined, form into patties and refrigerate for a minimum of one hour.
Once patties are chilled, heat oil in fry pan at medium-high heat. Fry crabby lobster patties on each side until golden brown—about 4 minutes per side.
Mix all ingredients in a bowl until combined.
Place crab and lobster patties on sliders buns, top with sauce and some arugula or baby spinach. Serve!