Cindy Lobster Stuffed Eggplant Recipe

Name: Cindy Lobster Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 8 sprigs fresh rosemary plus 1 tablespoon finely chopped; 1 clove garlic, minced; 1 shallot, minced; 1 tablespoon extra-virgin olive oil, plus more for coating; 1/2 pound lobster tail meat, chopped; Salt and freshly ground black pepper; 1/4 pound bacon, sliced paper thin; 1 large eggplant, thinly sliced into 3 by 2-inch rectangular shapes; 8 medium slices buffalo mozzarella, sliced to shape the eggplant; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

3 tablespoons butter
8 sprigs fresh rosemary plus 1 tablespoon finely chopped
1 clove garlic, minced
1 shallot, minced
1 tablespoon extra-virgin olive oil, plus more for coating
1/2 pound lobster tail meat, chopped
Salt and freshly ground black pepper
1/4 pound bacon, sliced paper thin
1 large eggplant, thinly sliced into 3 by 2-inch rectangular shapes
8 medium slices buffalo mozzarella, sliced to shape the eggplant
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
Preheat the oven to 400 degrees F.
2
In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs.
3
Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
4
In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant.
5
Then add the lobster meat and gently cook for 3 to 5 minutes.
6
Lightly season the lobster meat with salt and pepper.
7
On a clean surface, take a piece of bacon and lay it out lengthwise.
8
Coat the eggplant slices lightly with olive oil and barely season with salt and pepper.
9
Put a piece of the coated eggplant on top of the bacon, perpendicularly.
10
Put a piece of mozzarella on top of the eggplant.
11
Scoop a generous portion of the lobster and place on top of the cheese.
12
Put another piece of eggplant on top of the lobster and create an eggplant sandwich.
13
Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish.
14
Repeat this process until all the lobster is used.
15
Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface.
16
Pour the rosemary butter on top of the sandwiches until they are all saturated.
17
Lightly season the sandwiches with salt and pepper before baking.
18
Bake until the bacon has browned nicely, about 10 minutes.
19
Garnish with the reserved rosemary sprigs.
20
Serve hot.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, 8 sprigs fresh rosemary plus 1 tablespoon finely chopped, 1 clove garlic, minced, 1 shallot, minced, and more.

Yes, Cindy Lobster Stuffed Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cindy Lobster Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions