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Red Hot Baby Lobster Tails



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  • Cooking Time: N/A

Red Hot Baby Lobster Tails

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

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

Serves:

4 Servings

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