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  • Grilled Spiny Lobster With Scallion Salad And Romesco Sauce

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    Grilled Spiny Lobster With Scallion Salad And Romesco Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Spiny lobsters - (2 lbs ea) (you may substitute Maine lobsters)
    • 1 lrg Ancho chili stemmed, seeded, and soaked 1 hour in hot water
    • 8 x Hazelnuts
    • 8 x Almonds
    • 6 x Garlic cloves
    • 1 tsp Dry chili flakes
    • 1 piece Bread - (abt 12") crust removed, torn into small 1/2" pcs
    • 4 Tbsp. Red wine vinegar
    • 2 Tbsp. Minced parsley
    • 1/2 c. Extra-virgin extra virgin olive oil
    • 4 Tbsp. Extra-virgin extra virgin olive oil
    • 20 x Scallions cleaned and trimmed
    • 2 Tbsp. Currants
    • 1 Tbsp. Walnuts finely minced Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Preheat grill.
    2. Split lobsters lengthwise and brush with oil. Place cut side down on grill. Cook 6 to 8 min. Turn over and cook another 5 to 6 min.
    3. To make Romesco sauce: Drain ancho chili (reserve 4 Tbsp. water) and place in food processor with hazelnuts, almonds, garlic, chili flakes, bread, vinegar and parsley and reserved chili cooking water. Blend to smooth paste and add in 1/2 c. of extra-virgin extra virgin olive oil in a thin stream to create thick sauce. Remove and set in a serving dish.
    4. Heat remaining 4 Tbsp. of oil in a 12-inch skillet till smoking. Add in scallions, currants and walnuts and toss till wilted. Season with salt and pepper. Place scallions in middle of platter. Remove lobsters, lean against scallions and serve immediately with Romesco sauce.
    5. This recipe yields 4 main course servings.

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