| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 8 | (4-6 inch) rock lobster tails | |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Minced green onions |
| 2 | Cloves (large) garlic; finely minced | |
| 1 | sm | Red radish; finely minced |
| 1 | Lime; juice of | |
| 2 | ts | Pequin quebrado |
| 1 | Fresh Jalapeno; seeded, ribbed; slivered very thin | |
| 1 | tb | Grated Parmesan cheese |
| 1 | tb | Greated Romano cheese |
| 2 | ts | Ground mild red chile |
| 4 | lg | Sprigs watercress or other greens |
| 1 | Lime; quartered lengthwise | |
| Additional pequin quebrado |
INSTRUCTIONS
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 1/4 of butter sauce equally among lobster shells; replace meat in shells. Then evenly divide another 1/4 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, http://www.erols.com/hosey.
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