Red hot baby lobster tails

Yield: 4 Servings

Measure Ingredient
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, .

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