Free Recipe Red Hot Baby Lobster Tails
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Red Hot Baby Lobster Tails Recipe
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
Red Hot Baby Lobster Tails Preparation
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).
Cooking Temperature:
Recipe Serves: 4
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