DEVILED LOBSTER TAILS
Dinner ready in an hour! Enjoy lobster in a new way -- a mouth-watering meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 quarts water and 2 teaspoons salt to boiling in 6-quart Dutch oven; add lobster tails. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until lobster tails turn bright red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. (Lobster will not be thoroughly cooked but will continue to cook during baking step.)
- Meanwhile, heat oven to 450°. Melt 2 tablespoons butter in 2-quart saucepan over medium heat. Cook onions in butter about 2 minutes, stirring occasionally, until onions are tender. Stir in flour; cook and stir until mixture is smooth and bubbly. Gradually stir in half-and-half, stirring constantly. Heat to boiling; cook 1 minute, stirring constantly. Stir in cocktail sauce, Worcestershire sauce, mustard, 1/2 teaspoon salt and the pepper sauce until blended; remove from heat.
- Cut and remove membrane from under side of each lobster tail, using kitchen scissors; discard membrane. Remove lobster meat from shells; reserve shells. Cut lobster into chunks; stir lobster into sauce until blended. Fill reserved shells with lobster mixture. Place shells in ungreased shallow baking dish. (If necessary, place crumpled aluminum foil between lobster tails to prevent shells from tipping.)
- Mix 2 tablespoons melted butter and the bread crumbs until blended. Sprinkle over lobster mixture. Bake uncovered about 10 minutes or until heated through and bread crumbs are browned.
Nutrition Facts : Calories 360, Carbohydrate 20 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1280 mg
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