Lobster Jalapeno Poppers

Even if you aren't necessarily a fan of commercially available poppers (like me), you may just find a new appreciation for jalapeno poppers with this version. I expected to be on the fence with these tangy treats, but was pleasantly surprised by the taste and texture.

So get your hands on some lobster and fire up the oven (or grill!) and try out your new favorite appetizer. This sinful indulgence pairs with my easy dinners for a special Father's Day dinner treat.

*PS...First things first, begin with doubling or tripling the recipe 😉

🥘 Ingredients

• Jalapeño Peppers - I try to pick large, similarly shaped peppers for presentation. Remove the seeds if you like them less spicy. You can trim the stem off each pepper if you want to, but I prefer to leave them on for easy holding.
• Sour Cream - Full-fat sour cream tastes the best, but plain Greek yogurt works as well.
• Cream Cheese -  Set your cream cheese out on the counter 15-20 minutes before so it's soft and easy to mix.
• Lemon Juice - Use freshly squeezed lemon for the best flavor. Be sure to zest the lemon before squeezing the juice out. See my article on how much juice is in a lemon to know how many lemons you'll need.
• Bacon - Cooked and crumbled bacon adds a smoky flavor. Thick-cut bacon is my preference, but packaged bacon bits are great in a pinch.
• Chives - Sliced chives or green onions for crunch and flavor.
• Lobster Meat - About ¼ pound lobster meat (cooked). Use fresh or frozen and thawed. Lobster adds protein and omega-3s, making this indulgent appetizer feel just a bit more balanced.
• Salt & Pepper - These base spices balance out the richness of the popper filling and highlight the ingredient flavors.
• Optional Garnishes - Parmesan cheese, parsley, and lemon zest are optional but recommended for any seafood-stuffed jalapeno poppers. A splash of Tabasco sauce is also a popular condiment to serve with these.

🔪 How To Make Lobster Jalapeño Poppers

This recipe makes 8 halves (from 4 whole peppers).

Prep, Mix & Fill The Peppers

Step 1: Prep. Preheat your oven to 425°F (218°C/Gas Mark 7) and coat your baking dish with non-stick cooking spray, butter, or vegetable oil. Chop the bacon and pre-cooked lobster meat, plus any of the optional garnish.

Step 2: Make the filling. Combine 3 tablespoons of sour cream, 4 ounces of cream cheese, 2 teaspoons of lemon juice, 3 crumbled slices of bacon, 1 tablespoon of chives, and salt & pepper to taste in a large bowl. Mix lobster into the filling by gently folding it into the creamy mixture.

Step 4: Stuff the jalapenos. Slice 4 jalapenos in half and arrange the halves in your baking dish. Divide the filling mixture evenly between jalapeno halves, then spoon lobster mixture into each pepper.

Bake, Broil & Serve

Step 5: Bake. Bake at 425°F (218°C/Gas Mark 7) 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.

(optional) Turn your oven to broil for the last couple of minutes to add extra color if desired.

Step 6: Serve. Garnish with 1 tablespoon of Parmesan cheese, chopped parsley, and/or lemon zest if desired. Serve while warm.

💭 Angela's Pro Tips & Recipe Notes

• Don’t overmix the filling. Fold the lobster in gently at the end to keep those meaty chunks intact and to avoid a paste-like texture. You want to taste the lobster!
• Use pre-cooked lobster for ease. Leftover steamed, grilled, or poached lobster tails, claw meat, or pre-cooked frozen lobster all work beautifully here. Just be sure it’s thawed and patted dry before mixing to avoid watery filling.
• Broil for extra golden tops. If you like a slightly crisp, nice golden brown color, place the poppers under the broiler for the last 1–2 minutes of cooking. Watch closely so they don’t burn.
• Make ahead for entertaining. You can assemble the stuffed poppers ahead of time and refrigerate them (unbaked) for up to a day. Just bring them to room temperature for 10–15 minutes before baking. Add any garnishes right before serving.
• Grill option for summer. Skip the oven and cook these poppers on the grill. Place them on foil over indirect heat, cover, and cook until tender and bubbly, about 10–12 minutes.

🥡 Storing & Reheating

Let poppers cool completely, then store in an airtight container in the refrigerator for up to 2–3 days. 

Freezing

To freeze these tasty poppers, place them in a single layer on a baking sheet and freeze for 1 hour. Wrap the frozen poppers and then place them into an airtight freezer container or freezer bag. 

Label and store in the freezer for up to 3 months. Thaw in the fridge before reheating.

Reheating

Reheat in the oven on a baking sheet at 350°F (175°C/Gas Mark 4) for about 10 minutes, or until warmed through. For crisp tops, broil for 1–2 minutes at the end. Avoid the microwave for these, or they'll get soggy.

📖 Recipe Card