Eggplant Seafood Napoleon Recipe
Seafood stuffing, lobster cream, fried crawfish tails, angel hair
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Ingredients
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Seafood Stuffing
Lobster Cream
Fried Crawfish Tails
Angel Hair Pasta
Eggplant
Method
Seafood Stuffing Preparation
- 1
Make the Seafood Stuffing
In a mixing bowl, combine the chopped shrimp, crab meat, crawfish tails, green onions, and minced garlic. Mix in the softened cream cheese until well blended. Stir in the bread crumbs and season with Old Bay, salt, and black pepper. Set aside.
Lobster Cream Preparation
- 2
Prepare the Lobster Cream
In a saucepan, melt butter over medium heat. Add shallots and sauté until translucent. Pour in the white wine and let it simmer until reduced by half. Stir in the heavy cream and lobster meat, then season with salt and pepper. Cook on low heat until slightly thickened, about 5-7 minutes.
Fried Crawfish Tails Preparation
- 3
Fry the Crawfish Tails
In a shallow bowl, combine flour and cornmeal. In another bowl, whisk together eggs and milk. Dip the crawfish tails first in the egg mixture, then coat them in the flour mixture. Heat oil in a frying pan over medium-high heat and fry the crawfish tails until golden brown and crispy. Drain on paper towels and set aside.
Angel Hair Pasta Preparation
- 4
Eggplant Preparation
- 5
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds. Brush both sides with olive oil and season with salt and black pepper. Arrange on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and golden.
Assembly
- 6
Assemble the Eggplant Seafood Napoleon
On a serving plate, layer roasted eggplant, followed by a generous scoop of seafood stuffing, and then another layer of eggplant. Drizzle the lobster cream over the top. Garnish with fried crawfish tails and serve with a side of angel hair pasta.
