Lobster and Shrimp Baguette Caps
Usually, make baguettes with blue crab meat, but for whatever reason, my crab dealer doesn’t have it in stock. Keep reading
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. The lobster meat wasn’t dirty like full of fat, it looked pretty clean.
Servings 4
Calories 628kcal
Ingredients
Lobster Stuffing Parts
- 2 cups lobster (crab works too, head meat chopped up)
- 1 cup parmigiano cheese (='s 1/2 bag)
- 2 oz pimento (it’s by the olives maybe 2 ounces)
- 1 cup green onions ( sliced)
- 2 oz jalapeno (='s 1 jalap de-seeded and diced.)
- 12 tsp garlic (='s 1 bulb of roasted )
- ½ tbs Cottonmouth
- 1/4 tsp salt (to taste)
Baguette Parts
- 12 oz baguettes
- 1 lb shrimp (this recipe made 15, enough to put one per baguette)
- 1/4 cup mayonnaise
- 1 tbs butter
- 1 tbs Cottonmouth
- 1/4 salt (to taste)
- 1 tbs hot sauce (Lousianna style)
Instructions
Lobster Prep
- 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).
- Once you got garlic baked and cooled squish it into a large bowl.
- With the lobster chop I cut/diced into about ¼ inch pieces.
- Anyway mix all the “lobster stuffing parts” in a bowl.
- Set in fridge for a second.
Shrimp Prep
- 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.
- In a medium high heat pan drop in 1 tbsp of butter.
- Sprinkle in salt and Cottonmouth to your taste.
- 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.
- 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
- Oven at 350, take a piece of parchment paper and lay on cookie sheet.
- I put a IG sized amount of lobster stuffing on baguette but you can control that. About an ounce is good.
- Semi press a shrimp on top of that.
- Dab about ½ tsp mayonnaise on top of that.
- Place on cookie sheet… 1 done about 14 to go!
- 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.
- Put cookie sheet full of love in oven and bake (350) for 30 minutes.
- 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.
- 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.
- Have fun with them! A small piece of homegrown tomato would be nice too (afterthoughts).
© Texas Butter®
➕ Nutrition
Nutrition Facts
Lobster and Shrimp Baguette Caps
Amount Per Serving (355 g)
Calories 628
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 356mg119%
Sodium 2301mg100%
Potassium 500mg14%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 2g2%
Protein 46g92%
Vitamin A 1695IU34%
Vitamin C 43.3mg52%
Calcium 596mg60%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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