When you're ready to enjoy a crazy easy, sinful indulgence try out these scrumptious Lobster Jalapeno Poppers! Yum doesn't begin to cover it, they're just so creamy and delicious!
The tender pieces of lobster meat, crunchy bacon, and soft cream cheese are then topped with a pinch of fresh lemon zest and fresh Parmesan cheese. So many great flavors packed into the ultimate appetizer!!
Even if you aren't necessarily a fan of commercially available poppers (like me!) you may just find a new appreciation for poppers with this version. I totally expected to be on the fence with these tangy treats, but was pleasantly surprised by the taste and texture.
I mean, I know I love fresh lobster! But I only usually like jalapeno in small doses, which was not the case once I tried these lobster poppers.
So get your hands on some lobster and fire up the oven (or grill!) and try out your new favorite appetizer!
Enjoy!
Try our White Cheddar Lobster Macaroni and Cheese
*PS...First things first, begin with doubling or tripling the recipe 😉
Watch Lobster Jalapeno Poppers on my Bake It With Love YouTube channel
📖 Recipe Card
Lobster Jalapeno Poppers
Ingredients
- 4 jalapeno peppers (sliced in half lengthwise, remove the seeds if desired)
- 3 tablespoon sour cream
- 4 oz cream cheese (softened, room temperature)
- 2 teaspoon lemon juice (¼ lemon fresh squeezed)
- 3 slices bacon (cooked and crumbled)
- 1 tablespoon chives
- 4 oz lobster meat (finely chopped)
- each, salt & pepper (to taste)
- 1 tablespoon Parmesan cheese (optional garnish)
- parsley (chopped, optional garnish)
- lemon zest (optional garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425 degrees F (218 degrees C) and coat your baking dish with non-stick cooking spray (or vegetable oil).
- Combine sour cream, cream cheese, lemon juice, bacon, chives, and salt & pepper in a small to medium bowl. Add lobster meat and gently stir in to the filling mixture.
- Arrange sliced jalapeno halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper.
- Bake at 425 degrees F (218 degrees C) for 10-15 minutes, or until the top of the filling is golden on the edges and the jalapenos have reached your desired level of tenderness. Garnish with chopped parsley and/or lemon zest (if desired). Serve immediately.
Eddie Vera says
OMG Angela!!! These poppers ROCK! I made a total of 64 of these for my New Years Eve party along with several other appetizers. These poppers disappeared before anything else and got the most compliments. Everyone wanted the recipe, so I gave them your website info. The only thing I added was the Parmesan cheese mixed into the filling and after baking and slightly cooling the poppers I also added a teaspoon full of Osetra caviar to the top of each for a salty accent to the lobster(they go great with bourbon!). Thank you so much for posting this recipe! I will use it often.
CHAD says
DOI YOU COOK THE LOBSTER MEAT BEFORE YOU ADD IT TO THE MIXTURE?
Angela @ BakeItWithLove.com says
Yes, definitely please use cooked lobster meat. Thanks for asking!
Barbara says
Can this recipe be made earlier in the day and put together? Then, baked later?
Angela @ BakeItWithLove.com says
Definitely! You can assemble the poppers, refrigerate them, and then bake later.