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Receta Red Hot Baby Lobster Tails
by Global Cookbook

Red Hot Baby Lobster Tails
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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
  •     Additional pequin quebrado

Direcciones

  1. Preheat broiler. Cut each tail in half lengthwise with a very sharp knife
  2. (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.
  3. Sprinkle each tail with jalapeno slivers, cheese and some grnd chile.
  4. 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.