Chilled Lobster with Hot Pepper Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
four 1-1/2 pound lobsters
1 jalapeno chile, stemmed, seeded and chopped
2 red bell peppers, stemmmed, seeded and chopped
2 Tbsp. coarse mustard
2 Tbsp. red wine vinegar
2 cloves garlic, minced
1/2 cup olive oil
12-14 fresh basil leaves chopped
salt and pepper, to taste
Instructions:
Bring 2″ of water to a boil in a large pot, then add the salt and lobsters. Cover and steam the lobsters for about 18 minutes. Remove the lobsters and let them cool. Split the lobsters in half lengthwise and crack the claws and knuckles. Remove the head sac and the vein that runs through the lobster tail.
Combine the remaining ingredients in a blender or food processor, including the claw and knuckle meat, and blend until smooth. Top the lobster with the pepper mixture and serve.
Recipe from the Eddy Lobster Company.