Stuffed Lobster Tails, Cola's de Langosta Rellenas
- 12 large
- lobster tails cleaned, vein removed and spilt down the middle, crack the top shell and make a large slit down the center of the tail making a large slit down into the meat. leave meat in the shell
- ~~ seafood stuffing ~~
- 2 lb
- fresh shelled medium shrimp, veins removed
- 1 lb
- lump carbmeat, crabmeat should be cleaned and picked free of any bits of shell ready to use.
- 1 lb
- frozen seafood mix. ready to use usually has squid, scallops, scallops, mussels, small shrimp and octopus pieces.
- 1 lb
- fresh cleaned calamari cut into rings or frozen calamari rings.
- 1 1/2 large
- large vidalia onion or sweet onion diced small
- 1 large
- jalapeno vein & seeds removed diced fine
- 1 bunch
- fresh curly parsely diced small, about 1 cup
- 10 clove
- fresh garlic peeled and smashed or put through a garlic press
- 1 1/2 c
- seasond bread crumbs, italian
- 2 large
- 1/2 c
- good white table wine
- 2 c
- olive oil
- 2 1/2 stick
- salted butter, not margerine
- 2 small
- envelopes goya sazon with achiote & culantro
- 2 tsp
- 1 tsp
- ground black pepper
- 1 Tbsp
- asian fish sauce
- 1/2 tsp
- cayanne pepper optional
- 2 Tbsp
- old bay seafood seasoning
- 1 tsp
- garlic powder
How to Make Stuffed Lobster Tails, Cola's de Langosta Rellenas
- 1First Season lobster tails by brushing with a pastry brush this mixture. Melt half stick butter in a 1/4 cup of olive oil, add 1 tablespoon old bay and the tsp of garlic powder and half teaspoon salt to the melted butter and oil. Brush each tail; open the cut part of the tail meat making sure each is liberly covered, with this mixture. Do all 12 tails like this. Set aside
- 2In a deep heavy pot; heat the remaing 1 cup olive oil and 1 stick of butter. When hot add the onion, parsely, garlic and jalapeno pepper. Saute until veggies are limp. When limp add the wine and fish sauce; saute a minute more and remove mixture to a bowl, add the pound of lump crab meat and gently mix trying not to beak up the crab. set aside.
- 3Next in the same pot add the remaining 3/4 cups olive oil and 1 stick butter into the heavy melt, when hot careful to not burn butter add the seafood mix, calamari rings and the shrimp saute in this hot oil & butter until shrimp are pink about 4 to 5 minutes. Remove from heat and set aside. In your food processor; I do two cup full's at a time process on low just until you mixture is ground medium, your seafood should be ground in little pieces like the size of small peppercorns. Do all of your seafood mix like this until you are done.
- 4Next in a large bowl combine all of your ground seafood mix and sauteed veggies and crab mixture. Mix gently add two beaten eggs, the bread crumbs, the packet goya sazon, the old bay seasoning, black pepper, salt and cayanne pepper optional. Mix everything again as gently as possible. Set aside for about 20 minutes this to let the mixture absorb all of the different flavors. Taste to see if you need anymore salt, or garlic powder or old bay.
- 5Next take one lobster tail and open the split tail and mound in about a half cup of the seafood stuffing. I like to fill in from the top of the cut until the end. Do all of the tails like this. I try to use all of my stuffing sometimes mounding more then a half cup. Brush the tops with a little more melted butter or olive oil (optional) and grill covered in barbcue or bake in a hot oven 400 degrees for about 15/20 minutes. I like to put under the broiler for last minute, Served with more melted butter and lemon juice (Optional) This recipe is delicious very rich because of the butter but so well worth it. I served my lobster with loaded mashed potatoes and fresh steamed string beans in my creamed garlic sauce also served with chilled white wine. Enjoy