Rabo De Lagosta Recheado Recipe
Grilled Lobster Tail Stuffed w/ Crabmeat Served w/ Crispy Spanish Potatoes & Salad
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Ingredients
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Lobster Tail
Crabmeat Stuffing
Crispy Spanish Potatoes
Salad
Method
Prepare Lobster Tail
- 1
Cleaning and Preparing
Using kitchen scissors, carefully cut the top shell of the lobster tail down the center, stopping just before the tail fin. Gently pull the meat out of the shell and place it on top of the shell, keeping it attached at the base.
- 2
Marinating
In a small bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Brush this mixture over the lobster meat and let it marinate for at least 30 minutes.
Make Crabmeat Stuffing
- 3
Mix Ingredients
In a bowl, combine crabmeat, softened cream cheese, chopped green onions, mayonnaise, mustard, Old Bay seasoning, and lemon zest. Mix well until all ingredients are fully incorporated.
- 4
Stuff Lobster Tail
Carefully spoon the crabmeat stuffing into the lobster tail, pressing it down gently to ensure it is packed in.
Prepare Spanish Potatoes
- 5
Cooking Potatoes
Peel and cut the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add the potatoes and season with paprika, salt, and black pepper. Cook until golden brown and crispy, about 15-20 minutes, stirring occasionally.
Make Salad
- 6
Assemble Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Toss gently to combine.
Grill Lobster
- 7
Serve
- 8
Presentation
Serve the grilled lobster tails with crispy Spanish potatoes and the fresh salad on the side. Enjoy!
