Shrimp-and-Lobster Stuffed Tails with Limoncello Cream Sauce

Recipe

Main Dish
Shrimp-and-Lobster Stuffed Tails with Limoncello Cream Sauce

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User Rating

4.5 out of 5 stars
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8 ratings

Recipe Data

4
Servings
10min
Prep
35min
Total

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    Description

    Elevate your seafood game with this elegant lemon-flavored lobster recipe and save time when you buy Hy-Vee's cooked lobster. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4 (3-to-4-oz. each) Hy-Vee Fish Market cooked shell-on lobster tails
    ½ c. limoncello liqueur
    ¼ c. Hy-Vee reconstituted 100% lemon juice
    ½ c. Hy-Vee salted butter, cold and cut up
    ¼ c. Hy-Vee heavy whipping cream
    ½ c. Hy-Vee plain panko bread crumbs
    12 Hy-Vee Fish Market cooked shrimp with tails, (26-to-30-ct.), divided
    1 small stalk celery, finely chopped
    2 tbsp. fresh chives, chopped, plus additional for garnish
    Fresh dill, chopped, for garnish
    Lemon slices, grilled, for garnish

    Things To Grab

    • Kitchen shears
    • Small saucepan
    • Whisk
    • Small skillet
    • Meat thermometer

    Directions

    1. Cut through the top of the lobster shells down the center, just to the tails, using kitchen shears. Split the shells. Use thumbs and fingers to spread open. Gently loosen lobster meat; pull meat away from bottom, leaving shells empty. Reserve shells. Rough chop lobster and set aside.

    2. For sauce, combine limoncello and lemon juice in a small saucepan; warm over medium-low heat. Whisk in butter; cook over low heat for 2 to 3 minutes or until bubbly. Remove saucepan from heat; whisk in heavy cream.

    3. Stir together panko and 2 tablespoons limoncello sauce in a small skillet. Heat panko mixture over medium heat until lightly toasted, stirring occasionally. Set aside.

    4. Set aside 1/2 cup limoncello sauce for serving. Leave 4 shrimp whole and set aside. Discard tails on remaining 8 shrimp; chop. Add lobster and chopped shrimp to the remaining limoncello sauce in saucepan. Heat over medium heat for 2 to  3 minutes or until heated through (145 degrees). Remove from heat; stir in celery and 2 tablespoons chopped chives.

    5. Spoon seafood mixture evenly among lobster shells. Place on a serving platter. Top with toasted panko mixture and whole shrimp. Serve with reserved 1/2 cup limoncello sauce, and garnish with additional fresh chives, dill, and grilled lemon slices, if desired.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 200mg
    • Sodium: 730mg
    • Total Carbohydrates: 18g
    • Protein: 27g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 10%