Hacked Chili Lobster Salad And Cilantro Pesto Vinaigrette Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 4

Ingredients

2 x Live lobsters - (2 lbs ea) rinsed with Cool water
2 x Fresh jalapeno peppers - (to 3) seeded, diced fine
1/2 c. White wine
3 Tbsp. Whole butter softened
1/2 c. Coarsely-minced peanuts Salt to taste Freshly-grnd black pepper to taste Mixed mesclun salad greens

Put the clean and dry cilantro leaves in a food processor. Pulse to begin chopping, add in the garlic and vinegar and pulse to puree. While pulsing, drizzle in 2/3 c. of oil, season with one tsp. salt and one tsp. black pepper and pour into a serving container.
Place the whole lobsters, in a bag, in the freezer for 20 min. Remove from the freezer and with a sharp knife split the lobster in half through the body. Remove the claws and crack the claw shell with the blunt side of a chefs knife. Remove the tail and cut first in half, and then divide each half into 2 or possibly 3 pcs.
Heat a large wok or possibly skillet with 3 Tbsp. extra virgin olive oil and add in the diced jalapeno. Stir-fry for 30 seconds and, over high heat, add in the hacked lobster. Cook in batches if necessary. Quickly stir-fry the lobster in the chili oil for 1 to 2 min. Periodically splash in several Tbsp. of white wine to add in some steam to help cook the lobster and cover for 4 to 5 min. The lobster should thoroughly cook in about 8 to 10 min. When the lobster shell has turned bright red and the exposed meat is opaque add in 3 to 4 Tbsp. of the pesto, the soft butter and the peanuts. Stir to coat the lobster well and serve immediately.
Serve the lobster on a bed of greens and drizzle vinaigrette all around.
This recipe yields 4 to 6 appetizer course, or possibly 2 to 3 main course dishes.