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Lobster Bacon Jalapeno Poppers


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50 m servings 280 cals
Original recipe yields 6 servings (6 poppers)

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Bring a large pot of water to a boil over high heat. Boil lobsters until they turn bright red and the claws are easily pulled off, 20 to 25 minutes.
  3. Break lobster claws and tail removing as much meat as possible. Discard shells. Roughly chop the meat and transfer to a bowl.
  4. Mix melted butter, chives, and hot sauce with the lobster; season with salt and pepper. Spoon mixture into the jalapeno halves and wrap each tightly with a slice of bacon, wrapping three times around each popper and trimming bacon so there is no excess hanging off the edges. Arrange onto a baking sheet.
  5. Bake in preheated oven until bacon is browned, about 15 minutes.

Nutrition Facts

Per Serving: 280 calories; 8.7 g fat; 5.2 g carbohydrates; 42.6 g protein; 148 mg cholesterol; 601 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Followed the recipe exactly using fresh lobster claw meat. These were good but I felt they were lacking something. Maybe some sort of breading in the stuffing? I would make these again but wit...

I've had many of jalapeno poppers and these were to die for! I really liked that this recipe didn't call for cream cheese like most do. I used imitation lobster since the real deal is a special ...