This baked stuffed lobster is easy to make and is a decadent treat.
Fill a large pot of water half way with water and bring to a boil.
When the water is boiling, place 2 of the lobsters head-first into the water.
Once they are covered, cover the pot with a lid and cook for 8 minutes.
Use tongs to remove the lobster and repeat with the next 2 lobsters.
Let cool slightly and then twist off the claws and knuckles and remove the meat.
Cut off the legs. Using a large, sharp knife, split the lobster lengthwise down the center from the underside, being careful not to cut all the way through.
Discard everything from the the top part.
Remove meat from the tail, claws, knuckles and legs, and chop up.
Make vegetable filling: Heat oil in a large skillet over high heat. Add onion, chilies, and garlic.
Cook, stirring occasionally, until there is no liquid in the pan and the veggies are soft.
Add the butter and garlic and cook until the butter is fully melted.
Turn off the heat and stir in the chopped lobster meat. Divide the filling between the lobster shells.
Stir in parmesan cheese.
Preheat oven to 425F.
Cook for 5-10 minutes until meat is warmed.
Serve immediately with chopped green pepper and salt and pepper to liking.