Name: Lobster Rémoulade–Stuffed Piquillo Peppers
Yield: Makes 8–10 stuffed peppers
Cuisine: Spanish
Ingredients: 3 tablespoons mayonnaise; 1 jar (14 oz) roasted piquillo peppers, drained; 1 tablespoon peeled and finely grated fresh horseradish root, or 1 teaspoon prepared horseradish; 1 jalapeño chile, diced (optional); 1 celery rib, diced; ½ teaspoon Sea Salt-Fermented Red Hot Sauce or Crystal extra-hot hot sauce; ¼ teaspoon celery salt; 6–8 oz cooked lobster meat (fresh cooked, thawed frozen, or tinned), diced; 1 tablespoon ketchup; 1 green onion, white and green parts, thinly sliced; Freshly ground black pepper

Preparation info

Makes
8–10
stuffed peppers

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

The perfect pairing of Spanish flavors and Cajun techniques inspired this dish featuring Atlantic lobster. Roasted and stuffed piquillo peppers (Spanish) and lobster rémoulade (Cajun) come together in a delightful culinary marriage made with easy-to-source roasted piquillo peppers and tinned lobster (we like Scout brand). If you’re not in the mood for stuffed peppers, the lobster rémoulade is a great snack to bring on a beach day or picnic. Enjoy it with potato chips or crackers, on lettuce