It’s officially the season for watching Football and eating tasty treats while doing it. Here in New England, the Patriots aren’t off to the best start, but that doesn’t mean we can’t have some beer and good food while yelling at the TV! I recently partnered with Tabasco to create a New England game-time recipe and for my regional ingredient I was assigned Lobster. I LOVE lobster, but it’s a tough ingredient to use when you are talking about “homegating”, because football food tends to be bold, cheesy, and often fried, three things that don’t come to mind when talking lobster. After brainstorming for awhile, I came up with this awesome lobster popper recipe that felt like football food but still featured the lobster without overpowering it or losing it in the mix.
Drop your huge live lobster into a pot of boiling water. I had my squeamish friend do this task and it was fun to watch.
The lobster turns nice and pinkish-red after it is cooked.
Get all that lobster meat out of the shells, and season with salt, pepper, butter, chives, and Tabasco!
Get the hugest jalapenos you can find! This creates the perfect ratio of lobster to jalapeno to bacon.
Slice the peppers starting at the stem so you can leave the full stem intact. This not only makes them look really pretty, but it also gives you somewhere to hold, AND keeps the pepper in a nice bowl shape.
Clean out all the seeds and ribs and you have perfect jalapen-bowls.
Really load these things with the lobster salad mixture.
Tightly wrap with bacon and get them into the oven.
Cook until the bacon gets nice and crisp but not burned.
These things are a real treat! I have never had lobster this way and it was super tasty.
With the huge jalapenos, it gave a perfect ratio of lobster to bacon and pepper, so you really could still taste the lobster.
Don’t you just want to reach out and grab it?
Lobster Jalapeno Poppers
- 2.5 pound lobster
- 1 tablespoon butter
- 1 tablespoon Tabasco Sauce
- 2 tablespoons chives chopped
- 3 huge jalapenos
- 6 slices thin cut bacon
- Bring a pot of salted water to a boil and drop your lobster in. Simmer for 10 minutes. Remove from water. Break the claws and tail and gather as much meat as you can.
- Roughly chop it and put it into a large bowl. Season with salt and pepper and add in the butter, Tabasco, and chives.
- Meanwhile, chop the jalapenos in half. Start at the stem to slice the stem in half and leave it intact. Gently scoop out the seeds and insides of the jalapeno, leaving a nice big bowl for your lobster meat.
- Load the meat into the jalapenos. Wrap each one with a slice of bacon. The bacon should wrap around 3 times pretty tightly. Slice off any excess bacon.
- Bake the jalapenos at 450 for about 15 minutes until the bacon is cooked.