Rezept: |
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!
8 | (4-6 inch) rock lobster tails |
1/2 Tasse | butter unsalted |
1/4 Tasse | green onions minced |
2 | Cloves (large) garlic; finely minced |
1 klein | Red radish; finely minced |
1 | Lime; juice of |
2 Teelöffel | Pequin quebrado |
1 | Fresh Jalapeno; seeded, ribbed; slivered very thin |
1 Esslöffel | parmesan grated |
1 Esslöffel | Greated Romano cheese |
2 Teelöffel | Ground mild red chile |
4 gross | 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 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:
keine |