Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes. Remove and let cool slightly. Split the lobsters in half lengthwise and remove the meat from the claws and tail, keeping the shells intact.

Make the Crab Filling

In a bowl, combine the crab meat, mayonnaise, Dijon mustard, green onion, breadcrumbs, Old Bay seasoning, lemon juice, and season with salt and pepper. Mix until well combined.

Stuffing and Cooking

Stuff the Lobster

Fill each lobster half with the crab mixture, packing it tightly.

Bake the Lobster

Preheat the oven to 375°F (190°C). Place the stuffed lobsters on a baking sheet and bake for 15-20 minutes, until the crab filling is golden brown.

Prepare the Vegetables and Purée

Cook the Vegetables

In a pot of boiling water, blanch the baby carrots, asparagus, and broccolini for about 3-4 minutes until tender-crisp. Drain and set aside.

Make the Potato Purée

Boil the cubed potatoes in salted water until tender. Drain and return to the pot. Add butter and cream, then mash until smooth. Season with salt to taste.

Serve

Plating

Serve the stuffed lobster on a plate alongside the potato purée and blanched vegetables. Enjoy!