Slow Cooker

Lobster Bacon Jalapeno Poppers


  • 2 ½ pounds lobster
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon hot pepper sauce (such as Tabasco®)
  • salt and ground black pepper to taste
  • 3 large jalapeno peppers, halved lengthwise and seeded
  • 6 slices thinly sliced bacon
  • Directions

  • Step 1

    Preheat oven to 450 degrees F (230 degrees C).


  • Step 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.

  • Step 3

    Break lobster claws and tail removing as much meat as possible. Discard shells. Roughly chop the meat and transfer to a bowl.

  • Step 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.

  • Step 5

    Bake in preheated oven until bacon is browned, about 15 minutes.

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