- Jalapeno-Cilantro Cream:
- 1 cup light mayonnaise
- 1 jalapeno pepper, seeded and minced
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 teaspoon white sugar
- 1 teaspoon grated lime zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Lobsters:
- 12 cups water, or as needed
- 1 cup chicken broth
- 6 jalapeno peppers, seeded and sliced
- 3 tablespoons salt
- 1 lime, halved
- 4 (2 pound) lobsters
- Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
- Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
- Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.
10/11/2019
recipepes.com
jalapeno-spiked lobster, recipe
PT15M
PT1H
5
455 calories
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