Side Pannel
Red Hot Baby Lobster Tails
Red Hot Baby Lobster Tails
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 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
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.
(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.
Tweet