Like I said before, I’m a Paula Deen stalker! And here’s another appetizer recipe that is so good that it’s close to being sinful. In fact, I made this for the first time last week and I already know it is on the list of favorites.

So, let’s talk about this one before we get into the actual directions. Often an ingredient like lobster in a recipe is quickly dismissed for being too expensive or set aside to wait until a “special” occasion. Lobster can be expensive, so I watch for a sale at one of the big box groceries. For example, there was a recent “special” for a 5-6 oz. lobster tail for $5.00. I grabbed a couple and threw them in my freezer knowing that I’d probably use them in the near future. This recipe calls for 1 medium to large lobster tail so instead I four of the small 5 oz. tails in the freezer. Did I forget to tell you that I really like lobster? And we shouldn’t forget that I always make an assessment with my ingredients to determine if any of the scraps or peelings can be cooked into a broth for later use as a stock. In this case, after I removed the lobster meat from the tails I placed the shells into a 2-quart pan and filled it water. I cooked it over medium heat for 30 minutes, removed the tails to the garbage, and cooled the broth for freezing. I’ll use that as a starter in a favorite seafood chowder later.

Ingredients:

  • 1/4 cup Red Bell Pepper-very small dice
  • 1/4 cup green onions-very small dice
  • 2 garlic cloves-minced
  • 8 tbsp butter
  • 1 medium-large lobster tail-chopped small
  • 8 oz. Cream Cheese
  • 1/8 tsp salt
  • 1/2 tsp white pepper
  • Optional – fresh chopped parsley

Directions:  Let’s start with a large non-stick frying pan. Melt the butter, then add the diced Red Bell Pepper, diced onions  and minced garlic. Saute for 4-5 minutes, stirring occasionally. Remove the lobster meat from the tail by splitting the tail lengthwise and separating it. Chop the lobster meat into small pieces and add to the pan. Continue to stir and cook for 4-5 minutes. The lobster will cook very quickly. Next add in the Cream Cheese and stir until the mixture becomes creamy. Add salt and white pepper. Stir and check for taste – add more seasoning if desired. Add the chopped parsley if using it as an option.

This is perfect served on freshly toasted bread rounds. I used a loaf of French Bread, but you can use your favorite baguette if you wish. Slice the bread into 1/4-inch slices and toast both sides. Spoon about a tbsp of the lobster mixture onto the toast and enjoy!