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Deviled Lobster Tails
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Prep Time:
45 minutes
Total Time:
55 minutes
Ready in 1 hour. Indulge in a delectable lobster dish.
Ingredients:
  • 2 teaspoons salt
  • 4 frozen lobster tails (about 10 ounces each)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup cocktail sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon red pepper sauce
  • 2 tablespoons butter or margarine, melted
  • 1/3 cup dry bread crumbs
Instructions:
  • In a 6-quart Dutch oven, bring 2 quarts of water and 2 teaspoons of salt to a boil. Add lobster tails and simmer covered on low heat for 8 to 10 minutes until the shells turn bright red and the meat is opaque. Quickly place lobster tails in cold water to halt cooking process. (Note: Lobster will be partially cooked and will finish cooking during the baking step.)
  • Preheat oven to 450°F. In a 2-quart saucepan over medium heat, melt 2 tablespoons of butter. Sauté onions in the butter for about 2 minutes until tender. Stir in flour and cook until smooth and bubbly. Gradually pour in half-and-half, stirring constantly. Bring to a boil and cook for 1 minute, stirring constantly. Add cocktail sauce, Worcestershire sauce, mustard, 1/2 teaspoon salt, and pepper sauce; mix well and remove from heat.
  • Using kitchen scissors, delicately remove the membrane from under each lobster tail, then discard it. Gently take out the lobster meat from the shells and chop it into chunks. Combine the lobster chunks with the sauce until well mixed. Fill the empty shells with the lobster mixture. Place the filled shells in a shallow baking dish without greasing it. If needed, position crumpled aluminum foil between the lobster tails to keep the shells steady.
  • Blend 2 tablespoons of melted butter with the bread crumbs until combined. Sprinkle over the lobster mixture. Bake uncovered for about 10 minutes, or until heated through and the bread crumbs are golden brown.

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