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Ingredientes
- 8 x (4-6 inch) rock lobster tails
- 1/2 c. Unsalted butter
- 1/4 c. Chopped green onions
- 2 x Cloves (large) garlic, finely chopped
- 1 sm Red radish, finely chopped
- 1 x Lime, juice of
- 2 tsp Pequin quebrado
- 1 x Fresh Jalapeno, seeded, ribbed, slivered very thin
- 1 Tbsp. Grated Parmesan cheese
- 1 Tbsp. Greated Romano cheese
- 2 tsp Grnd mild red chile
- 4 lrg Sprigs watercress or possibly other greens
- 1 x Lime, quartered lengthwise
- Â Â Additional pequin quebrado
Direcciones
- 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. Heat butter in a skillet. Add in green onions, garlic, radish, lime juice & 2 Tsp pequin. Cook, stirring, till garlic is light golden brown and onions are soft but not browned. Divide 1/4 of butter sauce equally among lobster shells; replace meat in shells. Then proportionately divide another 1/4 of butter sauce among tails, drizzling over top of each.
- Sprinkle each tail with jalapeno slivers, cheese and some grnd chile.
- Broil 4-5 inches below heat about 5 min, till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 207 | 93% |
| Total Fat 23.52g | 29% |
| Saturated Fat 14.82g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 31mg | 1% |
| Potassium 72mg | 2% |
| Total Carbs 3.92g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.77g | 1% |
| Protein 1.15g | 2% |
