Lobster Stuffed Jalapenos
- 1 pound lobster ( or shrimp meat. Chopped into ¼ to ½ inch pieces.)
- 24 oz jalapenos (='s 12 jalaps)
- 2 cups parmigiano (shredded )
- ½ cup bread crumbs
- 2 oz egg (='s 1 egg scrambled)
- 2 oz red jalapeno (='s 2 jalaps(optional))
- 1 lb bacon ((just say not to maple flavored))
- 1 tbsp Sowflakes
- ¼ cup mayonnaise
- 1 tsp Louisiana hot sauce.
Seahorse Egg Birthing
- Start your oven to 350 degrees.
- Set up a cookie sheet covered in aluminum foil and a rack on top.
- In a large bowl add and mix: chopped lobster, parmigiano, bread crumbs, egg, and optional red jalapeno.
- Cut your jalapenos long ways so you have a cap and a boat. You can cut in half too, there will be less stuffing and double the Seahorse Eggs. In this case (my gluttony) the caps were trashed and ended up with extra stuffed boats.
- Pack your jalapenos with the stuffing making as tight as possible in shape of an egg-ish. Place on cookie sheet rack to keep stable.
- I use cheap bacon in these instances because it cooks better. Thick bacon takes longer to cook and ends up over cooking the lobster.
- So anyway lay out the number of toothpicks you're going to need to keep from crossbreeding Ebola.
- Cut your bacon in half and pick your best side. Went from 12 to 24 strips.
- Roll a strip of bacon around one or your stuffed jalapeno trying to get it to overlap with it other end.
- Stab a toothpick to pin bacon to stuffed jalap.
- Place back on your rack.
- When done wrapping sprinkle Sowflakes over the Seahorse Eggs.
- Bake at 350 for 50 minutes.
- While baking in a bowl mix up mayonnaise and few dashes Louisiana type hot sauce.
- At 50 minutes switch oven to broil, pull stuffed jalaps, dollop them with mayonnaise, and broil for about 4 minutes. Keep an eye on them, pull when you see browning.
- Let cool and get yer top hat out!
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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