Grilled Spiny Lobster With Scallion Salad And Romesco Sauce

Recipe Ingredients

2		Spiny lobsters - - (2 lbs ea)
		(you may substitute maine lobsters)
		Romesco Sauce
1		Ancho chili - stemmed, seeded, (large)
		And soaked 1 hour in warm water
8		Hazelnuts
8		Almonds
6		Garlic cloves
1 teaspoon	5ml	Dried chili flakes
1		Bread - - (abt 12"), crust removed,
		Torn into small 1/2" pieces
4 tablespoons	60ml	Red wine vinegar
2 tablespoons	30ml	Chopped parsley
1/2 cup	118ml	Extra-virgin olive oil
		Scallion Salad
4 tablespoons	60ml	Extra-virgin olive oil
20		Scallions - cleaned and trimmed
2 tablespoons	30ml	Currants
1 tablespoon	15ml	Walnuts - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat grill.

Split lobsters lengthwise and brush with oil. Place cut side down on grill. Cook 6 to 8 minutes. Turn over and cook another 5 to 6 minutes.

To make Romesco sauce: Drain ancho chili (reserve 4 tablespoons 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 1/2 cup of extra-virgin olive oil in a thin stream to form thick sauce. Remove and set in a serving dish.

Heat remaining 4 tablespoons of oil in a 12-inch skillet until smoking. Add scallions, currants and walnuts and toss until wilted. Season with salt and pepper. Place scallions in middle of platter. Remove lobsters, lean against scallions and serve immediately with Romesco sauce.

This recipe yields 4 main course servings.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A34)

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