TALL Blonde's Cookbook : Food Glorious Food: Lobster, Baby

This recipe is luscious, buttery, delicate yet decadent and very Lobster-y!

I do have a ProTip cheat, wanna know wat it is? You will just have to watch TALLblonde three minute "how-to" video. And away we go. Serves 4.

3 small uncooked lobster tails, or 8 oz. cooked lobster

1 Tbl. salted butter

1 small shallot, finely diced

1/2 tea. lemon zest

1 Tbl. fresh Italian parsley, finely diced

2 tea. hot sauce

1 egg

Secret cheat

-> Watch this 3-minute HOW-TO You Tube Video (you'll be glad you did)

In April 2026 on the Stephen Colbert Late Show, foodie guest Ina Garten gave her list of store bought grocery items she says is okay to use in the kitchen. Below is one that supports this TALLblonde Lobster Cake recipe:

Stuffing

Garten gives boxed stuffing — a Thanksgiving classic that’s nostalgic for many home cooks — a thumbs up, but notes that she doesn’t prepare it according to package instructions. Instead of making traditional stuffing, she turns it into a different savory side.

Garten explains, “I don’t use stuffing for stuffing. But what I do is make a bread pudding out of it. Take a bag of stuffing — it’s already seasoned, cubed, toasted, and all that’s done — make a custard, pour it over the stuffing, and add mushrooms and Gruyère. Put it in the oven. Nobody even knows there’s a bag of stuffing in there. It’s just a savory bread pudding.”

QUESTION: What do I do with excess stuffing? Easy, roughly spoon 1 inch drops of stuffing onto a cookie sheet and bake at 400-degress until the shaggy edges are browned and crispy. These are fabulous as a topping to any hot bowl of soup especially chicken noodle.

Calories: 180 kcal
Protein: 17.94 g
Fat: 5.31 g
Carbohydrates: 13.55 g

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