| 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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