INGREDIENTS

INSTRUCTIONS

Put the clean and dry cilantro leaves in a food processor. Pulse to begin
chopping, add the garlic and vinegar and pulse to puree. While pulsing,
drizzle in 2/3 cup of oil, season with one teaspoon salt and one teaspoon
black pepper and pour into a serving container. Place the whole lobsters,
in a bag, in the freezer for 20 minutes. Remove from the freezer and with a
sharp knife split the lobster in half through the body. Remove the claws
and crack the claw shell with the blunt side of a chefs knife. Remove the
tail and cut first in half, and then divide each half into 2 or 3 pieces.
Heat a large wok or skillet with 3 tablespoons olive oil and add the diced
jalapeno. Stir-fry for 30 seconds and, over high heat, add the hacked
lobster. Cook in batches if necessary. Quickly stir-fry the lobster in the
chili oil for 1 to 2 minutes. Periodically splash in several tablespoons of
white wine to add some steam to help cook the lobster and cover for 4 to 5
minutes. The lobster should thoroughly cook in about 8 to 10 minutes. When
the lobster shell has turned bright red and the exposed meat is opaque add
3 to 4 tablespoons of the pesto, the soft butter and the peanuts. Stir to
coat the lobster well and serve immediately. Serve the lobster on a bed of
greens and drizzle vinaigrette all around. This recipe yields 4 to 6
appetizer course, or 2 to 3 main course dishes.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B22 broadcast 05-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-20-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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