| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot04 |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 6 |
|
Shallots, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
|
Red jalapeno chiles |
|
|
stemmed seeded |
|
|
and chopped |
| 3 |
|
Green jalapeno chiles |
|
|
stemmed seeded |
|
|
and chopped |
| 2 |
t |
Ground cumin |
| 2 |
t |
Paprika |
| 1/2 |
t |
Cayenne pepper |
|
|
Juice of 2 limes -, abt 4 |
|
|
tbsps |
| 2 |
T |
Unsalted butter, or more to |
|
|
taste |
| 1 |
t |
Sea salt, or more to taste |
| 1 |
t |
Freshly-ground black pepper |
| 4 |
|
Live lobsters -, 1 1/2 lbs |
|
|
ea |
| 2 |
|
Limes, quartered |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR
MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-05-1997 Recipe by:
Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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