Spanish Deviled Lobster

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Preparation info

  • 12

    first-course servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Β½ cup olive oil
  • 1 garlic clove, finely minced
  • 2 lobsters, split down the back, cleaned and with the claws cracked
  • 3 tablespoons butter
  • Β½ cup finely chopped mushrooms
  • ΒΌ cup chopped pimiento
  • 1 teaspoon minced fresh tarragon or Β½ teaspoon dried tarragon
  • 3 tablespoons sliced ripe Spanish olives
  • 3 tablespoons finely chopped shallots or onion
  • Β½ teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons Spanish sherry
  • ΒΎ cup Diablo Sauce


  1. Heat the oil in a large skillet and add the garlic. Add the lobsters, split side down, and cook, stirring, until the shells turn red. Cover and cook for ten minutes longer.


  2. Cool the lobsters, remove the meat from the shells, and discard the shells. Cut the lobster meat into bite-size pieces. Discard the oil in the skillet.

  3. Heat the butter in a skillet and add the mushrooms, pimiento, tarragon, olives, shallots, salt, pepper to taste, and lobster meat. Mix thoroughly and cook for five minutes. Add the sherry and the diablo sauce. Heat through and serve immediately.

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