It’s the weekend you’ve all been waiting for—the SUPER BOWL! Millions of people the world over will be glued to their television sets hoping for tantalizing commercials, mind-blowing halftime musical performances, nonstop smash-mouth action, and this guy:
Katy Perry backup dancers aside, Super Bowl 50 is a great occasion to gather friends and family for a big blowout party. Don’t make it just any Super Bowl get-together, though. Rotel dip? It’s been done. Wings? Dime a dozen. Make it a party to remember. And since the Super Bowl is synonymous with ‘Merica, why not theme your shindig around a dish that’s also synonymous with this great nation? That’s right folks… we’re having a Super Bowl lobster tail-gate party!
Assistant Food Editor and lobster visionary Darcy Lenz whipped up three amazingly beautiful Maine lobster tail dishes to nosh on while watching the Panthers battle the Broncos. Elevate your jalapeño popper appetizers with some delicious lobster, serve the Lobster Patty Sliders at halftime (you’ve never had a slider like this), and break out the pièce de résistance—Lobster Nachos—during the fourth quarter action. The crowd will go wild. Enjoy, and have a great tail-gate!
3 tablespoons chopped fresh chives, divided
3 tablespoons reduced-fat sour cream
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
8 ounces coarsely chopped cooked Maine lobster meat
3 ounces 1/3-less-fat cream cheese, softened
2 slices center-cut bacon, cooked and crumbled
8 medium jalapeno peppers, halved lengthwise
1. Preheat oven to 425 °F.
2. Combine 2 tablespoons chives and next 6 ingredients in a medium bowl, stirring well with a rubber spatula. Spoon mixture evenly into pepper halves. Arrange peppers, filling side up, on a jelly-roll pan lightly coated with cooking spray. Bake at 425 ° for 10 to 15 minutes or until peppers are tender.
3. Transfer peppers to a serving platter. Sprinkle evenly with remaining 1 tablespoon chives.
SERVES 8 (serving size: 2 pepper halves)
CALORIES 72; FAT 4g (sat 2.1g); PROTEIN 7g; CARB 3g; SUGARS 1g; CHOL 32mg; SODIUM 205mg; CALC 40mg
3/4 cup thinly sliced radishes
1 tablespoon chopped fresh dill
1 cup water
1/2 cup rice vinegar
1 tablespoon sugar
2/3 cup canola mayonnaise
2 tablespoons chopped fresh tarragon
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, grated
1 pound coarsely chopped cooked Maine lobster meat
12 ounces peeled and deveined shrimp
1 tablespoon unsalted butter, melted
3/8 teaspoon kosher salt
16 (11/4-ounce) whole-wheat slider buns
1 cup baby arugula
1. Combine radishes and dill in medium bowl; toss to coat. Combine water, vinegar, and sugar in a medium saucepan over high heat; bring to a boil. Remove from heat and immediately pour vinegar mixture over radishes. Set aside.
2. Combine mayonnaise, tarragon, rind, juice, mustard, 1/4 teaspoon pepper, and garlic in a medium bowl, stirring with a whisk.
3. Combine lobster and shrimp in the bowl of a food processor; process until finely chopped. Combine shellfish mixture, 3 tablespoons mayonnaise mixture, butter, salt, and remaining 1/4 teaspoon pepper in a bowl; gently combine. Refrigerate mixture for 20 minutes.
4. Gently divide lobster mixture into 16 equal patties. Heat a large skillet over medium heat; coat with cooking spray. Add 8 patties to pan. Cook 4 on each side or until done. Remove patties to a plate; keep warm. Repeat procedure with remaining 8 patties.
5. Remove radishes from vinegar mixture; drain well.
6. To build sliders, place each patty on bottom half of slider buns; top evenly with remaining mayo mixture, pickled radishes, arugula, and top half of slider buns. Serve immediately.
SERVES 8 (serving size: 2 sliders)
CALORIES 354; FAT 11g (sat 1g, mono 5.5g, poly 4g); PROTEIN 28g; CARB 37g; FIBER 2g; SUGARS 7g; CHOL 98mg; IRON 2mg; SODIUM 800mg; CALC 154mg
1/2 cup chopped fresh cilantro, divided
1/2 cup diced tomatoes
1/2 cup very thinly sliced radishes
1/4 finely chopped red onion
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/2 tablespoon red wine vinegar
6 1/2 ounces Pepper jack cheese
1 tablespoon corn starch
1 cup 2% reduced-fat evaporated milk
1/4 teaspoon kosher salt
12 ounces blue or yellow corn tortilla chips
12 ounces coarsely chopped cooked Maine lobster meat
1 diced peeled avocado
1. Combine 1/4 cup cilantro and next 6 ingredients in a medium bowl; toss to combine. Set aside.
2. Place cheese in a medium saucepan. Sprinkle cheese with cornstarch; toss to combine.
3. Add milk to pan. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Arrange chips in a single layer on a large serving platter. Drain tomato mixture. Sprinkle evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle evenly with remaining 1/4 cup chopped fresh cilantro.
CALORIES 417; FAT 22g (sat 6g, mono 6g, poly 5g); PROTEIN 19g; CARB 36g; FIBER 4g; SUGARS 4g; CHOL 60mg; IRON 1mg; SODIUM 581mg; CALC 314mg
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