| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
2 Pound spiny lobsters, you |
|
|
may substitute Maine |
|
|
lobsters |
| 1 |
|
Ancho chili stemmed, seeded |
|
|
and soaked 1hour in warm |
|
|
water |
| 8 |
|
Hazelnuts |
| 8 |
|
Almonds |
| 6 |
|
Cloves garlic |
| 1 |
t |
Dried chili flakes |
| 1 |
|
2 Inch Piece Bread With |
|
|
Crust Removed torn into |
|
|
small 1/2inch pieces |
| 4 |
T |
Red wine vinegar |
| 2 |
T |
Parsley, chopped |
| 1/2 |
c |
Extra virgin olive oil, plus |
|
|
4 tablespoons |
| 20 |
|
Scallions, cleaned and |
|
|
trimmed |
| 2 |
T |
Currants |
| 1 |
T |
Walnuts, finely chopped |
INSTRUCTIONS
Preheat grill. Split lobsters lengthwise and brush with oil. Place cut
side down on grill. Cook 6 to 8 minutes. Turn over and cook another 5
to 6 minutes. To make Romesco sauce: Drain ancho chili (reserve 4
tablespoons water) and place in food processor with hazelnuts,
almonds, garlic, chili flakes, bread, vinegar and parsley and reserved
chili cooking water. Blend to smooth paste and add 1/2 cup of extra
virgin olive oil in a thin stream to form thick sauce. Remove and set
in a serving dish. Heat remaining 4 tablespoons of oil in a 12 inch
skillet until smoking. Add scallions, currants and walnuts and toss
until wilted. Season with salt and pepper. Place scallions in middle
of platter. Remove lobsters, lean against scallions and serve
immediately with Romesco sauce. Yield: 4 servings as main course
Recipe by: MEDITERRANEAN MARIO #ME1A34 Posted to MC-Recipe Digest by
Sue <suechef@sover.net> on Feb 26, 1998
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