Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Devilled Lobster Recipe.

Ingredients:

6 fresh or frozen lobster tails (4 to 5 ounces each), thawed
3 TBSPs olive oil
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 can (28 ounces) whole plum tomatoes, undrained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
1/2 cup dry red wine
1 TSP sugar
2 TSPs salt-free Italian herb seasoning
1/2 TSP smoked paprika, optional
1/4 TSP salt
1/8 TSP pepper
1 TBSP red wine vinegar
2 TBSPs butter
3 TBSPs finely chopped shallots
Hot cooked linguine and minced fresh parsley

Recipe Instructions:

Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center.
Place lobster tail, cut side up, on a cutting board.
Using a chef's knife, cut through lobster meat and shell.
Carefully remove meat from shell and cut into 1" pieces.
Set lobster shells aside.

In a 6qt stockpot, heat oil over medium-high heat.
Add jalapeno; cook and stir 1-2 minutes or until tender.
Add garlic; cook 1 minute longer.

Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon.
Add reserved lobster shells.
Bring to a boil.
Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally.
Remove shells; set aside.
Stir in vinegar.

In a large skillet, heat butter over medium-high heat.
Add shallots; cook and stir until tender.
Add lobster meat; cook and stir 2-4 minutes or until meat is opaque.
Stir into tomato mixture.
Bring to a boil.
Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender.

To serve, fill lobster shells with tomato mixture.
Serve with linguine; sprinkle with parsley.

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