This recipe requires that the tails be previously frozen and you can proportion to the number of tails you have. I don't use measurements and adjust amounts to taste. You can also ad-lib to suit.
Lobster Diablo
3-4 thawed tails, meat removed and cut into 1/2" chunks, reserve shells
Equal amounts of red, green and yellow bell peppers (you can use just red), diced
sweet onion (vidallia, wala wala) equal to 1/2 the total amount of peppers, diced
2-3 large garlic cloves, minced
Colemans Dry mustard 1 to 1-1/2 teaspoon
Italian bread crumbs
Cayanne pepper
1/2 stick (4 tablespoons) unsalted butter
White Wine
Parmesan cheese (fresh grated and not the crap in the can)
Kosher salt (or seasalt, not crap table salt)
Fresh ground black or white pepper
To remove the tail meat from the lobster, use kitchen shears to cut the thin membrane along the swimmerette line on the underside of the tail. The meat should easily pull out in one piece. If you try this with fresh tails, it won't work. Discard membrane and keep the shells, as you will be stuffing and baking them.
Preheat oven to 350 F ( you can also do these on a grill).
Melt butter in a large, preheated saute pan over medium-high.
Add peppers and onion and saute until onions are soft, but not caramelized. Add the garlic just before the onions are done. Add the mustard and cayanne (if your not into heat start with 1/4 teaspoon of cayanne, add more as you like), stir to incorporate. Add 1/2 cup of the wine. Add lobster meat and mix well. pinch of salt and pepper. Saute until the lobster just starts to turn white. Remove from heat and add 1/4 cup bread crumbs and stir. You want a moist stuffing. If there is too much liquid left, add some more bread crumbs. If the mixture is too dry, add more wine. Stuff the mixture into the reserved shells, dividing equally. Bake for 8-10 minutes or until top begins to brown. Remove from oven. Set oven to broil. Sprinkle generously with parmesan and return to oven until cheese melts. Enjoy!
If you want milder or heavier heat, try substituting the cayanne with Ancho or New Mexico chili powder (mild) and Chipolte or Habenero chili powder (fiery)
Craig