Lobster and Shrimp Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.8
- Total Fat: 6.7 g
- Cholesterol: 132.0 mg
- Sodium: 457.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.3 g
- Protein: 24.2 g
View full nutritional breakdown of Lobster and Shrimp Bake calories by ingredient
Number of Servings: 4
Ingredients
-
Northern Lobster, 12 oz (about 1 lb in the shell tails)
Shrimp, cooked, 4 oz
Dried Onion Flakes, .5 tbsp
Lemon Pepper Blend, 0.25 tsp
1/4 tsp garlic salt
Butter, unsalted, 2 tbsp
Bread Crumbs (Panko Japanese Style), 0.5 cup
Tips
I find the small, 100-125 count pre-cooked/frozen shrimp to be easiest to work with. The lobster was about a 1lb, uncooked, frozen, still in the shell.
Directions
Bring a medium pot of heavily salted water to boil. Add lobster tails, cook for 8 minutes. Remove tails and let cool.
Meanwhile, chop the cooked shrimp into small pieces, about 1/2 an inch in size. Melt butter, adding dried onion, shrimp, lemon pepper, and garlic salt to the bowl. Set aside.
Remove the cooked lobster from the shells, and rough chop into bite size pieces. Add to shrimp mixture.
Add most of the panko, reserving some to sprinkle on top.
Place in individual ramekins, about a cup each, and sprinkle with reserved panko.
Bake in oven at 475*F for 10 minutes. Serve warm.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ABSOLUTEJEANIUS.
Meanwhile, chop the cooked shrimp into small pieces, about 1/2 an inch in size. Melt butter, adding dried onion, shrimp, lemon pepper, and garlic salt to the bowl. Set aside.
Remove the cooked lobster from the shells, and rough chop into bite size pieces. Add to shrimp mixture.
Add most of the panko, reserving some to sprinkle on top.
Place in individual ramekins, about a cup each, and sprinkle with reserved panko.
Bake in oven at 475*F for 10 minutes. Serve warm.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ABSOLUTEJEANIUS.