Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 6 \N | Shallots; finely chopped |
| 2 \N | Garlic cloves; minced |
| 3 \N | Red jalapeno chiles; stemmed, seeded, |
| \N \N | ; and chopped |
| 3 \N | Green jalapeno chiles; stemmed, seeded, |
| \N \N | ; and chopped |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Paprika |
| ½ teaspoon | Cayenne pepper |
| \N \N | Juice of 2 limes -; (abt 4 tbsps) |
| 2 tablespoons | Unsalted butter; or more to taste |
| 1 teaspoon | Sea salt; or more to taste |
| 1 teaspoon | Freshly-ground black pepper |
| 4 \N | Live lobsters -; (1 1/2 lbs ea) |
| 2 \N | Limes; quartered |
Heat a wide saute pan over medium heat and add the olive oil. Saute the shallots for 3 to 5 minutes, or until slightly golden. Add the garlic and chiles and saute, stirring constantly, for 1 minute more. Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned. Remove pan from heat and add lime juice, butter to taste, salt and pepper. Set the mixture aside while you preheat a broiler or prepare a grill for high-heat cooking. Cut lobsters in half lengthwise and season with salt and pepper. Grill at high heat for approximately 8 minutes, shell side down. Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down. Grill at low heat for 5 minutes more. Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes. Serve immediately with plenty of lime wedges. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6178 broadcast 03-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.