Preparation

• Place crab in sieve. Remove lobster from shell;dice and add to crab. Press out liquid and remove any visible cartilage or shell. Whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster.
  With damp hands, form by 1/4 cupfuls into 8 cakes, each scant 1/2 inch thick. Lightly brush large non-stick skillet with oil; place over medium heat.
  Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
  Roasted Pepper Coulis:
  Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.
  
  Dill Cream:
  In saucepan, boil wine until reduced to 1/4 cup. Pour in cream; boil for 3 minutes. Meanwhile, mash butter and flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. Reheat coulis; pool generous 2 tablespoons each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.