Deviled Lobster Tails Rich Spicy and Indulgently Creamy are a luxurious seafood dish that combines tender lobster meat with a creamy, boldly seasoned filling. Enhanced with mustard, butter, spices, and sometimes a hint of paprika or cayenne, this dish delivers a perfect balance of richness and gentle heat.
Deviled Lobster Tails:
Ideal for special occasions or elegant dinners, Deviled Lobster are baked to perfection and often served in the shell for a stunning presentation. The “deviled” element adds depth and warmth without overpowering the natural sweetness of the lobster.
History:
The term “deviled” originated in 18th-century England and referred to dishes prepared with spicy or zesty seasonings such as mustard, pepper, or paprika. Deviled seafood became popular in classic American and European cuisine, especially in upscale restaurants. Deviled Lobster Tails evolved as a refined variation, pairing lobster’s delicate flavor with bold, creamy seasonings.
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Deviled Lobster Tails – Rich, Spicy, and Indulgently Creamy
Ingredients
- 2 lobster tails (raw or cooked)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cut lobster tails lengthwise and gently loosen the meat.
- In a bowl, mix butter, mayonnaise, mustard, lemon juice, paprika, cayenne, salt, and pepper.
- Chop lobster meat and fold it into the mixture.
- Spoon the filling back into the lobster shells.
- Sprinkle breadcrumbs on top if desired.
- Bake for 18–20 minutes until hot and lightly golden.
Notes
- Use fresh lobster for the best texture and flavour.
- Cayenne is optional and can be adjusted to taste.
- Breadcrumbs add crunch but can be omitted.
- Do not overbake to avoid dry lobster meat.
- Serve straight from the shell for best presentation.
Tips for Deviled Lobster Tails:
- Brush shells lightly with butter before baking to prevent drying.
- Add a pinch of smoked paprika for deeper flavor.
- Serve with lemon wedges for brightness.
- Pair with asparagus, green beans, or rice.
- Use a broiler for the last 1–2 minutes for extra browning.
FAQs for Deviled Lobster Tails:
Q1: Can I prepare Deviled Lobster ahead of time?
Yes, assemble them ahead and bake just before serving.
Q2: Can I use frozen lobster tails?
Yes, fully thaw and pat dry before using.
Q3: Are Deviled Lobster Tails very spicy?
No, they are mildly spiced; heat level is adjustable.
Q4: What sauce pairs well with this dish?
Garlic butter or lemon aioli works beautifully.
Q5: Can I grill instead of bake?
Yes, grill over indirect heat until warmed through.
Conclusion:
Deviled Lobster Tails Rich Spicy and Indulgently Creamy are an elegant yet approachable seafood dish that brings bold flavor and creamy richness to the table. With simple preparation and impressive presentation, they are perfect for entertaining or elevating any special meal. This recipe highlights lobster’s natural sweetness while adding just the right amount of spice and indulgence.