INGREDIENTS

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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