Recipe - Grilled Spiny Lobster With Scallion Salad And Romesco Sauce

2 2 Pound spiny lobsters; (you
may substitute Maine
lobsters)

ROMESCO SAUCE
1 lg Ancho chili stemmed; seeded
and soaked 1hour in warm
water
8 Hazelnuts
8 Almonds
6 Cloves garlic
1 teaspoon Dried chili flakes
1 2 Inch Piece Bread With
Crust Removed; torn into
small 1/2inch pieces
4 tablespoon Red wine vinegar
2 tablespoon Parsley; chopped
One half cup Extra virgin olive oil; plus
4 tablespoons
20 Scallions; cleaned and
trimmed
2 tablespoon Currants
1 tablespoon Walnuts; finely chopped

Preheat grill.

Split lobsters lengthwise and brush with oil. Place cut side down on grill.
Cook 6 to 8 minutes. Turn over and cook another 5 to 6 minutes.

To make Romesco sauce: Drain ancho chili (reserve 4 tablespoons water) and
place in food processor with hazelnuts, almonds, garlic, chili flakes,
bread, vinegar and parsley and reserved chili cooking water. Blend to
smooth paste and add One half cup of extra virgin olive oil in a thin stream to
form thick sauce. Remove and set in a serving dish.

Heat remaining 4 tablespoons of oil in a 12 inch skillet until smoking. Add
scallions, currants and walnuts and toss until wilted. Season with salt and
pepper. Place scallions in middle of platter. Remove lobsters, lean against
scallions and serve immediately with Romesco sauce.

Yield: 4 servings as main course

Recipe by: MEDITERRANEAN MARIO #ME1A34

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998