Best Lobster Wrap Recipes

Copycat Red Lobster's Peach Bourbon BBQ Shrimp & Bacon Wrap image

Provided by Luvs 2 Cook

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

24 peeled jumbo shrimp
24 scallops
bamboo skewers for shrimp (soaked in water for 10 - 15 minutes)
two-prong metal skewer for scallops
olive oil
24 bacon
salt and pepper
peach bourbon barbecue sauce (see below)
peach bourbon barbecue sauce
2 cups of your favorite barbecue sauce
1/4 cup ripe fresh peaches or 1/4 cup peach preserves
2 1/2 tablespoons Bourbon

Steps:

Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
Peach Bourbon BBQ Sauce Instructions.
Combine all ingredients in a small sauce pan.
Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
Cool and blend in a food processor or blender until smooth.

Nutrition Facts : Calories 380.8, Fat 5.9, SaturatedFat 1, Cholesterol 285.1, Sodium 1412.4, Carbohydrate 20.7, Fiber 1.7, Sugar 5.8, Protein 51.6

Lobster Wrap image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 8 pieces

Number Of Ingredients 9

1 (8-ounce) container chopped lobster meat
1 cup finely chopped tomato
1 avocado, peeled and diced
1/2 cup cilantro-pepita Caesar dressing
Pinch salt and pepper
1/2 lemon, juiced
Whole chives
2 (12-inch) flour tortillas
Freshly chopped lettuce

Steps:

In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.