Yield: 4 Servings
|8 \N||(4-6 inch) rock lobster tails|
|½ cup||Unsalted butter|
|¼ cup||Minced green onions|
|2 \N||Cloves (large) garlic; finely minced|
|1 small||Red radish; finely minced|
|1 \N||Lime; juice of|
|2 teaspoons||Pequin quebrado|
|1 \N||Fresh Jalapeno; seeded, ribbed; slivered very thin|
|1 tablespoon||Grated Parmesan cheese|
|1 tablespoon||Greated Romano cheese|
|2 teaspoons||Ground mild red chile|
|4 larges||Sprigs watercress or other greens|
|1 \N||Lime; quartered lengthwise|
|\N \N||Additional pequin quebrado|
Preheat broiler. Cut each tail in half lengthwise with a very sharp knife (leave tails unsplit at back end). Peel meat back off shells. Place tails in a broiler pan and set aside. Melt butter in a skillet. Add green onions, garlic, radish, lime juice & 2 Tsp pequin. Cook, stirring, until garlic is light golden and onions are soft but not browned. Divide ¼ of butter sauce equally among lobster shells; replace meat in shells. Then evenly divide another ¼ of butter sauce among tails, drizzling over top of each.
Sprinkle each tail with jalapeno slivers, cheese and some ground chile.
Broil 4-5 inches below heat about 5 minutes, until meat turns white in center. Place 2 tails on each plate, garnish with watercress sprig and wedge of lime, lightly rubbing lime edge in red chile. Offer remaining sauce & small dish pequin.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .