For the lobster: Prepare an ice water bath and set aside. Place the lobster in a pot and cover with the beer. Add the garlic and lemon and bring to a boil. Boil until the lobster shell turns a reddish color, 8 to 10 minutes. Immediately put the lobster into the ice bath to cool for approximately 5 minutes. Remove the lobster meat from the shell and chop into small chunks.
For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized. Add the peppers. Add the crab and lobster to the pan and continue to saute, about 5 minutes. Add the Creole and seafood seasoning and finish with a squeeze of lemon juice.
For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt. Add the crab and lobster mixture from saute pan and mix together. Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine. Form the mixture into 8 patties and refrigerate for a minimum of 1 hour.
For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
Heat some oil in a frying pan over medium-high heat. Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side.
Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Brandon Coe and Nikki Hoard of Coe's Crab Creation