Lobster-Stuffed Jalapeños | Fresh Chile Cookin'

Ingredients

• 2 small lobster tails
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1 small onion, finely chopped
• 12 slices of bacon (thin-cut)
• 1/2 cup Randy’s Salsa (Red & Green Chile Blend) or your favorite Fresh Chile Company product
• Hatch Green Chile Seasoning, to taste
• Fresh jalapeños, halved and seeded
• Butter, lemon, and garlic (for basting lobster)
• Pecan wood chips (or preferred smoking wood)

Instructions

1. Preheat your smoker or grill to about 400°F using pecan wood for a mild, nutty smoke flavor.
2. Cut the lobster shells lengthwise, brush the meat with melted butter, lemon, and garlic, then grill flesh-side down for 2 minutes. Flip and grill another 2 minutes until just cooked through. Do not overcook.
3. Remove the lobster meat from the shells and coarsely chop it into small chunks.
4. In a bowl, mix cream cheese, cheddar cheese, chopped onion, and 1/2 cup of Randy’s Salsa (or Red & Green Chile). Add a dash of Hatch Green Chile Seasoning.
5. Blend until smooth, then fold in the chopped lobster pieces.
6. Cut jalapeños in half, remove seeds and veins, and keep matching halves together.
7. Stuff each jalapeño with the lobster cheese mixture, then press the halves together and wrap with bacon. Secure with toothpicks if needed.
8. Smoke or grill the stuffed jalapeños at 400°F for 15–18 minutes, turning occasionally, until bacon is crisp and cheese is bubbling.
9. Dust with a little more Hatch Green Chile Seasoning before serving.

Serve hot and enjoy the perfect mix of creamy, smoky, and spicy; a Hatch Chile twist on a classic coastal favorite.