Stuffed Lobster with Creamy Shrimp, Scallops and Crab Meat

The Best Stuffed Lobster

I’m completely and utterly in love with this Stuffed Lobster recipe. Just like the title says, it’s got creamy Shrimp, Bay Scallops and Crab Meat mixed into the Stuffing with a light drop biscuit breading and Bacon. There is of course a few other ingredients to spice it up a bit but tell me that list didn’t already seal the deal in your mind when you read it to yourself!

Stuffed Lobster Preparation

I can’t stress enough, the importance of having a good set of Seafood Shears when you’re cutting Shell Fish. Starfrit sent me this pair to use and demonstrate in this video recipe and I personally think they are awesome. They cut in reverse, which seems to give the blade some added strength when I grip the handles and apply pressure. So if you’re interested in a pair like this, I highly recommend this set next time you’re cutting shells.

Also, this recipe is designed to heavily stuff two lobsters with seafood but I found that just one can easily be shared between two people. So that’s something to consider when you’re making this. 2 Stuffed Lobsters will easily feed 4 to 6 people and my Video Tutorial will teach everything you need to know.

Also I’ve included 2 other Lobster recipes down below and the Drop Biscuit recipe you’ll be needing to complete this Stuffed Lobster recipe.

CLICK HERE for Drop Biscuits
CLICK HERE for Lobster Sauce
CLICK HERE for baked Lobster Tails

Stuffed Lobster Ingredients:

2 Steamed Lobsters, whole
12 oz Bay Scallops
12 Shrimp, peeled and deveined
1 cup Crab Meat
3 pc Bacon, crumbled
1/2 cup Cream Cheese
1 can Cream of Celery
1/2 Red Onion, chopped
1/4 cup Parsley, chopped
3 Fresh Basil leaves, chopped
3 Garlic cloves, chopped
1/4 cup Olive Oil
pinch of Salt
1 egg
1 tbsp Mustard
1 tbsp Worcestershire
1/2 tsp Paprika
2 Drop Biscuits
1/4 cup Seasoned Bread Crumbs
Shake Salt & Pepper throughout entire stuffing

Be sure to watch the short video tutorial and note that the oven time and temperature is 400° Fahrenheit for 20 minutes. Serve the Stuffed Lobster with lemon and melted butter.

A Succulent Turkey Every Time!

I’ve got a lot going on this week, as everybody does but my wife and I are even celebrating our Anniversary, so I’m not quite certain if I’ll be getting any other recipes up this week. Though I do want to remind everyone that I have filmed several Holiday recipes and even a few twists on a few classics. So definitely take advantage of the Holiday Video Play list On the Lower Right side of this Page. I do think it is important to mention a little something about the bird that Most everyone will be eating this Thanksgiving Holiday. Turkey’s need to be Brined. If you are looking for seasoned succulent meat that isn’t dependent on gravy, has a ton of flavor and is so tender you’d think a pro baked it, Brine that turkey. I did have the perfect Video to show you how to do it step by step but the food network made all of the users take them down and I can’t find it anywhere. The point is, there is a science behind the brine and that’s why it works so well. I’ll film a video on it soon so we don’t have to worry about it being taken down. In the meantime, check out the baking weight and time chart down below.

Happy Thanksgiving Everyone.

Jalapeno Poppers

New and Improved Jalapeno Poppers!

So what’s so new and improved about these Jalapeno Poppers? Everything! These Poppers are absolutely done right. There is nothing lazy about them. If you’ve already looked online, then you’ve probably noticed that there are a lot of people that don’t even deal with the breading. And then, to make matters worse, some recipes use only half the pepper. Others are wrapped with bacon or just a little Panko sprinkled on top, then baked. Well not my Jalapeno Poppers, no Sir/Mam. Not only are these the real deal, I’ve made some definite improvements so let’s talk about it.

First of all, what are the basic rules for traditional Jalapeno Poppers? One, it’s got to be a whole Pepper. Two, it’s got to be stuffed with Cheese. Three, it’s got to be breaded and Baked or Fried, and Four, it’s got to stay and hold together. The secret for all of the above is detail. So the first thing you need to do is peel the skins. This is one of the secrets to keeping the breading on a shiny, smooth Jalapeno. The second trick is to stuff them with enough Cheese so that two Jalapeno halves will stick back together with pressure. Now if you want to know how to keep them together with out using a tooth pick, listen to this. Once the Jalapeno Poppers are stuffed and pressed together, they must be rolled in flour first, then egg washed, rolled in breading, then back in the egg wash and rolled in the breading one last time. This three step process will hold the Pepper together from the outside, while the cold from the freezer holds the inside. Freezing the Poppers for a couple of hours before they’re fried insures that they won’t fall apart in the fryer. The Frying Cooks The egg wash breading on the outside before the frozen cheese softens on the inside. And this keeps them from falling apart and making a mess in the oil.

Jalapeno Poppers Ingredients:

8 to 10 Jalapeno Peppers
1 pkg Creme Cheese
2 chopped Green Onions
1/3 pkg sliced bacon
1/2 cup graded Colby Jack Cheese
1/2 tsp Ranch Dressing Seasoning (optional)

Breading:

3 to 4 eggs
1/2 cup Flour
1 cup Bread Crumbs (Progresso Garlic and Herb)
Oil for Frying

I recommend Frying at 375 degrees until golden brown, which takes only a few minutes. If you’re going to bake them, bake at 425 degrees for approximately 8-12 minutes. Serve Jalapeno Poppers with a Sweet Berry Jelly or Orange Chili Sauce.