Deviled Rock Lobster or Crab

This is old-school entertaining at its finest. Tender lobster or crab draped in a rich, mustardy cream sauce with a splash of sherry, spooned into buttery pastry shells for a bite that feels downright luxurious.

The sauce starts with a generous amount of butter and grated onion, then gets its kick from dry mustard and a dash of hot sauce. A squeeze of fresh lemon and a shower of Parmesan round out the flavor.

Use rock lobster tails or swap in lump crabmeat, whichever you can get your hands on. Either way, it’s elegant enough for a dinner party and simple enough for a weeknight splurge.

Pro Tips

• Stir the cream sauce constantly as it thickens to avoid lumps; a whisk works better than a spoon here
• Use a dry sherry for the best flavor; cooking sherry tends to be too salty
• Frozen lobster tails work well here, just thaw them fully before cooking
• Vol-au-vent shells or puff pastry cups from the freezer section make this come together even faster