Deviled Lobster Tropical
|Lobsters/Lobster tails / crayfish||6 Small|
|Worcestershire sauce/Other hot sauce||1 Teaspoon|
|Prepared mustard||2 Teaspoon (1 Dessert Spoon)|
|Mango chutney||4 Tablespoon|
|Lime||1 Small, juiced|
|Parsley||1 Tablespoon, grated|
|Peanuts||4 Tablespoon, finely chopped|
|Curry powder||2 Teaspoon (1 Dessert Spoon, Indian)|
|Soft bread cubes||1⁄4 Cup (4 tbs), dipped into melted mild cheese (Adjust Quantity As Needed)|
|Sherry||150 Milliliter (1 Small Glass)|
|Grated parmesan cheese||1 Tablespoon|
Plunge live lobsters into boiling water and cook for 20 minutes.
Remove from pot, split shells lengthwise and remove dark vein along the back and the small sac behind the head.
Remove the flesh and cut it into 1-inch cubes.
Keep the shells in neat halves for use later.
Remove meat from the claws and add to rest.
Scald and skin a ripe tomato for each lobster and chop coarsely.
In a heavy pan melt butter; add Worcestershire sauce, mustard, chutney, tarragon vinegar, bay leaves, lime juice, parsley, peanuts and curry powder.
Add the lobster cubes and tomatoes.
Saute slowly over a low fire.
At the last minute add the bread cubes and the sherry.
Rub the inside of the lobster shells with garlic and fill with the above mixture.
Sprinkle lightly with Parmesan cheese and brown under the broiler.
Serving size: Complete recipe
Calories 1605 Calories from Fat 790
% Daily Value*
Total Fat 91 g139.9%
Saturated Fat 38.7 g193.4%
Trans Fat 0.5 g
Cholesterol 435.1 mg145%
Sodium 3252.8 mg135.5%
Total Carbohydrates 110 g36.8%
Dietary Fiber 22.8 g91.2%
Sugars 46.9 g
Protein 89 g177.6%
Vitamin A 193.9% Vitamin C 212%
Calcium 61.6% Iron 73.4%
*Based on a 2000 Calorie diet