Recipe - Red Hot Baby Lobster Tails

8 (46 inch) rock lobster
tails
One half cup Unsalted butter
One fourth cup Minced green onions
2 Cloves (large) garlic;
finely minced
1 small Red radish; finely minced
1 Lime; juice of
2 teaspoon Pequin quebrado
1 Fresh Jalapeno; seeded,
ribbed; slivered very thin
1 tablespoon Grated Parmesan cheese
1 tablespoon Greated Romano cheese
2 teaspoon 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 One fourth of butter
sauce equally among lobster shells; replace meat in shells. Then evenly
divide another One fourth of butter sauce among tails, drizzling over top of each.
Sprinkle each tail with jalapeno slivers, cheese and some ground chile.
Broil 45 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.