Hacked Chili Lobster Salad And Cilantro Pesto Vinaigrette

Recipe Ingredients

1 cup	16g / 0.6oz	Loosely-packed cilantro leaves - washed, dried
4		Garlic cloves
1/4 cup	59ml	White wine vinegar
2/3 cup	157ml	Extra-virgin olive oil - plus
3 tablespoons	45ml	Extra-virgin olive oil
2		Live lobsters - (2 lbs ea) - rinsed with
		Cold water
2		Fresh jalapeno peppers - (to 3) - seeded, diced fine
1/2 cup	118ml	White wine
3 tablespoons	45ml	Whole butter - softened
1/2 cup	73g / 2.6oz	Coarsely-chopped peanuts
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mixed mesclun salad greens

Recipe Instructions

Put the clean and dry cilantro leaves in a food processor. Pulse to begin chopping, add the garlic and vinegar and pulse to puree. While pulsing, drizzle in 2/3 cup of oil, season with one teaspoon salt and one teaspoon black pepper and pour into a serving container.

Place the whole lobsters, in a bag, in the freezer for 20 minutes. 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 3 pieces.

Heat a large wok or skillet with 3 tablespoons olive oil and add the diced jalapeno. Stir-fry for 30 seconds and, over high heat, add the hacked lobster. Cook in batches if necessary. Quickly stir-fry the lobster in the chili oil for 1 to 2 minutes. Periodically splash in several tablespoons of white wine to add some steam to help cook the lobster and cover for 4 to 5 minutes. The lobster should thoroughly cook in about 8 to 10 minutes. When the lobster shell has turned bright red and the exposed meat is opaque add 3 to 4 tablespoons 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 2 to 3 main course dishes.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B22 broadcast 05-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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