Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make lobster stuffed with crab.

1 - 2lb Lobster split and cleaned

8 oz Special Crab Meat

½ Red Bell Pepper (Minced)

1 Rib Celery (Minced)

¼ Bunch Scallion (Chopped)

¼ Bunch Parsley (Chopped)

½ sleeve Saltine Crackers (Crushed into Crumbs)

½ cup Mayonnaise

½ TBS Dijon Mustard

1 tsp Old Bay

¼ tsp Cayenne Pepper

1 medium shallot mined

4-5 cloves of garlic peeled and minced

3 TBS fine chopped parsley

1 tsp dried oregano

½ cup white wine

1 stick of butter

Juice of ½ lemon

2 tsp salt

½ tsp black pepper

¼ tsp crushed red pepper

Split lobster in half, lengthwise. Clean out all roe and insides. Crack claws and knuckles.

In a large mixing bowl, combine all stuffing ingredients.

Place split lobster on to papered baking sheet. Stuff body and tail with stuffing. Place lobster stuffing side up on baking sheet and place in a pre-heated 375F for 10-12 minutes.

Preheat a large sauté pan on medium heat.

Add butter, garlic and shallots and cook for 1-2 minutes. Do not let garlic brown.

Once shallots and garlic begin to pick up a tiny bit of color season with salt, pepper and crushed red pepper. Sautee 1-2 minutes, stirring often.

Increase temperature on sauté pan to medium high and whisk in white wine. Cook wine down until the smell of alcohol is burned off.

Remove seeds from ½ lemon and squeeze into pan. Add chopped parsley and oregano.

Pour ½ of the scampi sauce on bottom of the plate. Place stuffed lobster in the center of the plate. Pour remaining Scampi Sauce over the lobster. Garnish with sliced lemons and chopped parsley.