4jalapeno peppers(sliced in half lengthwise, remove the seeds if desired)
4ozcream cheese(softened, room temperature)
2teaspoonlemon juice(¼ lemon fresh squeezed)
3slicesbacon(cooked and crumbled)
4ozlobster meat(finely chopped)
each, salt & pepper(to taste)
1tablespoonParmesan cheese(optional garnish)
parsley(chopped, optional garnish)
lemon zest(optional garnish)
Preheat your oven to 425 degrees F (218 degrees C) and coat your baking dish with non-stick cooking spray (or vegetable oil).
Combine sour cream, cream cheese, lemon juice, bacon, chives, and salt & pepper in a small to medium bowl. Add lobster meat and gently stir in to the filling mixture.
Arrange sliced jalapeno halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
Bake at 425 degrees F (218 degrees C) for 10-15 minutes, or until the top of the filling is golden on the edges and the jalapenos have reached your desired level of tenderness. Garnish with chopped parsley and/or lemon zest (if desired). Serve immediately.