Red hot baby lobster tails
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | (4-6 inch) rock lobster tails | |
| ½ | cup | Unsalted butter |
| ¼ | cup | Minced green onions |
| 2 | Cloves (large) garlic; finely minced | |
| 1 | small | Red radish; finely minced |
| 1 | Lime; juice of | |
| 2 | teaspoons | Pequin quebrado |
| 1 | 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 | Lime; quartered lengthwise | |
| Additional pequin quebrado | ||
Directions
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, .