Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Red Hot Baby Lobster Tails
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
(4-6 inch) rock lobster tails
1/2 Tassebutter unsalted
1/4 Tassegreen onions minced
Cloves (large) garlic; finely minced
1 kleinRed radish; finely minced
Lime; juice of
2 TeelöffelPequin quebrado
Fresh Jalapeno; seeded, ribbed; slivered very thin
1 Esslöffelparmesan grated
1 EsslöffelGreated Romano cheese
2 TeelöffelGround mild red chile
4 grossSprigs watercress or other greens
Lime; quartered lengthwise
 Additional pequin quebrado
die Zubereitung:

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). Downloaded from Glen's Mm Recipe Archive,

Anmerkungen zum Rezept: