Try this Red Hot Baby Lobster Tails recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 4 | ||
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Calories: 1719 | ||
Calories from Fat: 1312 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.8g | 194 % | |
Saturated Fat 89.3g | 446 % | |
Monounsaturated Fat 37.3g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 663.3mg | 204 % | |
Sodium 815.4mg | 28 % | |
Potassium 854.5mg | 22 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.3g | ||
Protein 89.4g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1719
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