Lobster and Shrimp Baguette Caps

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Lobster and Shrimp Baguette Caps
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Usually make these a lot with blue crab meat but for whatever reason my crab dealer doesn’t have it in stock. Suspect it’s a seasonal thing but looking around their stash I noticed “lobster head” meat. It was pretty cheap at about 6 bucks + for approximately 2 cups. It wasn’t dirty like full of fat, it looked pretty clean. When opened up it was pieces of meat and that red outer skin when you de-shell a lobster. I had been testing a new hot sauce and decided this would be the perfect candidate for dinner and the sauce.
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Ingredients
Lobster Stuffing Parts
  • 2 cups lobster head meat chopped up crab works too
  • 1 small bag parmigiano cheese
  • 1 jar pimento it’s by the olives maybe 2 ounces
  • 1 cup green onions sliced
  • 1 jalapeno de-seeded and diced.
  • 1 bulb of roasted garlic
  • ½ tbsp Cottonmouth
  • ½ tbsp salt parmigiano cheese is salty to taste
Baguette Parts
  • 1 bag of baguettes
  • 1 pound shrimp this recipe made 15, enough to put one per baguette
  • 1 small jar mayonnaise
  • 1 tbsp butter
  • 1 dash Cottonmouth
  • 1 dash salt
  • Couple dashes hot sauce
Instructions
Lobster Prep
  1. Probably the easiest part of the recipe but takes a bit. 1st cut top off garlic bulb, sprinkle salt, a little olive oil, wrap in foil and bake at 350 for 45 minutes (until soft).
  2. Once you got garlic baked and cooled squish it into a large bowl.
  3. With the lobster chop I cut/diced into about ¼ inch pieces.
  4. Anyway mix all the “lobster stuffing parts” in a bowl.
  5. Set in fridge for a second.
Shrimp Prep
  1. Clean your shrimp if they need be. You can get them in all fashions, headed, de-headed, peeled… I like mine bought de-veined and if it wasn’t a choice I would de-vein myself. Stressing de-veined cause sometimes that vein contains sand and you’ll sure know it when you bite into it.
  2. In a medium high heat pan drop in 1 tbsp of butter.
  3. Sprinkle in salt and Cottonmouth to your taste.
  4. We aren’t cooking these fully. With the higher heat we are trying to get a sear on both sides of shrimp. So push’em around a bit and take off heat.
  5. It will look cooked but when opened still a little translucent. This is cool because they are getting more heat soon.
Lobster Shrimp Cap Erection
  1. Oven at 350, take a piece of parchment paper and lay on cookie sheet.
  2. I put a IG sized amount of lobster stuffing on baguette but you can control that. About an ounce is good.
  3. Semi press a shrimp on top of that.
  4. Dab about ½ tsp mayonnaise on top of that.
  5. Place on cookie sheet… 1 done about 14 to go!
  6. OK most my recipes are at 350 when baking. This is because it’s my safe temp to where I don’t burn things (parts) that will cook faster than others. Just say’n, most frozen food recommend temps around 400.
  7. Put cookie sheet full of love in oven and bake (350) for 30 minutes.
  8. Check at 30 minutes. A good way to tell if done is parmigiano cheese is melted, mayonnaise starting to brown, and/or the translucent part of butterflied part of shrimp is whiter.
  9. Once cooked, plate and drip a couple drops of your favorite hot sauce over top. You don’t have to put hot sauce but it does add a nice touch to the mayonnaise.
  10. Have fun with them! A small piece of homegrown tomato would be nice too (afterthoughts).

 

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