South African Deviled Rock Lobster
A rich, flavorful South African dish featuring tender lobster tails in a creamy, seasoned sauce with herbs and spices, perfect for seafood lovers and special occasions.
Ingredients
- 6 or 7 South African rock lobster tails ⓘ
- 1/4 lb. butter ⓘ
- 6 Tbsp. flour ⓘ
- 1/4 cup cream ⓘ
- 3/4 cup milk ⓘ
- 3 Tbsp. finely chopped onion ⓘ
- 3 Tbsp. finely chopped green pepper ⓘ
- 2 Tbsp. chopped celery
- 2 tsp. dry mustard ⓘ
- 2 Tbsp. catsup ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. paprika
- 1 Tbsp. chopped parsley ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1/2 cup toasted bread crumbs ⓘ
Instructions
- Drop lobster tails into a large kettle of boiling, salted water. When the water reboils, boil for 5 minutes. Drain and immerse in cold water.
- Cut through the undershell with scissors, remove the meat, and reserve the shells.
- Flake the lobster meat with a fork.
- In a saucepan, melt 1/4 lb. butter and add 6 Tbsp. flour, stirring to make a roux.
- Gradually add 3/4 cup milk and 1/4 cup cream, stirring constantly until smooth.
- Add 3 Tbsp. chopped onion, 3 Tbsp. chopped green pepper, 2 Tbsp. chopped celery, 2 tsp. dry mustard, 2 Tbsp. catsup, 1 Tbsp. Worcestershire sauce, 1 tsp. salt, and 1 tsp. paprika. Cook until thickened.
- Stir in 1 Tbsp. chopped parsley and 1 Tbsp. lemon juice.
- Add the flaked lobster meat to the sauce and heat through.
- Pour the mixture into the reserved lobster shells, sprinkle with 1/2 cup toasted bread crumbs, and serve hot.
Tips & Substitutions
Ensure you use fresh South African rock lobster tails for the best flavor. If you can't find lobster, shrimp or crab meat can be good substitutes. When making the roux, be careful not to let it brown too much for a smoother sauce. You can adjust the spice levels by adding more or less paprika according to your taste.
Serving Suggestions
This dish is best served hot right out of the oven. Pair it with a light salad or steamed vegetables for a complete meal. It also goes well with crusty bread to soak up the delicious sauce. For a unique touch, consider serving alongside Blini(Russian Yeast Pancakes) for a delightful flavor combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the lobster mixture in a saucepan over low heat, stirring gently until warmed through. Avoid microwaving, as it can make the lobster rubbery. You can also serve it in a baked potato for a delicious twist.
Nutrition & Diet Analysis (per serving)
Each serving of South African Deviled Rock Lobster contains roughly 244 calories, with 6g protein, 41g carbohydrates, and 7g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1707mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the lobster ahead of time?
Yes, you can prepare the lobster meat and the sauce a few hours in advance. Store them separately in the refrigerator. Just remember to combine and heat them through before filling the shells and baking.
What can I use instead of cream?
If you need a lighter alternative, you can substitute the cream with additional milk or use a plant-based cream for a dairy-free option. Just be aware that this may slightly alter the richness of the sauce.
How do I know when the lobster is cooked?
The lobster tails should be boiled for about 5 minutes until they turn bright red and are opaque. Overcooking can make the meat tough, so be careful to check for doneness as soon as the time is up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).