Yield: 4 Servings
|2||2 Pound spiny lobsters; (you may substitute Maine lobsters)|
|1 large||Ancho chili stemmed; seeded and soaked 1hour in warm water|
|1 teaspoon||Dried chili flakes|
|1||2 Inch Piece Bread With Crust Removed; torn into small 1/2inch pieces|
|4 tablespoons||Red wine vinegar|
|2 tablespoons||Parsley; chopped|
|½ cup||Extra virgin olive oil; plus 4 tablespoons|
|20||Scallions; cleaned and trimmed|
|1 tablespoon||Walnuts; finely chopped|
Split lobsters lengthwise and brush with oil. Place cut side down on grill.
Cook 6 to 8 minutes. Turn over and cook another 5 to 6 minutes.
To make Romesco sauce: Drain ancho chili (reserve 4 tablespoons water) and place in food processor with hazelnuts, almonds, garlic, chili flakes, bread, vinegar and parsley and reserved chili cooking water. Blend to smooth paste and add ½ cup of extra virgin olive oil in a thin stream to form thick sauce. Remove and set in a serving dish.
Heat remaining 4 tablespoons of oil in a 12 inch skillet until smoking. Add scallions, currants and walnuts and toss until wilted. Season with salt and pepper. Place scallions in middle of platter. Remove lobsters, lean against scallions and serve immediately with Romesco sauce.
Yield: 4 servings as main course Recipe by: MEDITERRANEAN MARIO #ME1A34 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998