• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Red Hot Baby Lobster Tails

  • Recipe Submitted by on

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


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.

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