MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hubert Murino's Stuffed Lobster
Categories: Seafood, Vegetables, Chilies, Cheese
Yield: 4 Servings

4 Whole lobsters; 1 1/2 lb ea
2 tb Olive oil
1 lg (very lg) white onion; in
-1/4" dice (3 cups)
12 oz Tomatoes; in 1/2" pieces (4
- cups)
2 lg (to 3) poblano chilies;
- seeded, deveined, in 1/4"
- pieces (2 cups)
Salt
4 lg Garlic cloves; peeled, fine
- chopped
2 oz Unsalted butter
4 oz Melting cheese; (Monterey
- Jack, cheddar or brick)
- shredded (1 cup)

Fill a very large (12 qt) stockpot three quarters full
of water. Bring to a boil, partially covered, over high
heat. Lower two lobsters into the pot, head first and
once submerged, cover the pan. Boil for 8 minutes and
carefully remove the cooked lobsters. Repeat the process
with the two remaining lobsters. Once cool, twist off
the claws and knuckles, crack them and remove the meat.
Cut off the walking legs and the swimmerets from the
underside of the tail. Set the legs aside for another
use and discard the swimmerets. Using a large knife,
split the lobster lengthwise down the center from the
underside, but don’t cut all the way through. Discard
everything in the top section of the shell. Remove the
tail meat and roughly chop it along with the meat from
the claws. Set aside.

Heat the oil in a very large (12") skillet over high.
Add the onion, tomatoes, poblanos and 1 1/2 teaspoons
salt. Cook stirring occasionally until the liquid has
evaporated and the vegetables are softened, about 15
minutes. Stir in the garlic and the butter and continue
cooking until the butter has melted. Remove from the
heat and stir in the lobster meat. Taste and add more
salt, if necessary. (Hubert added cubes of Oaxacan
string cheese to the filling, which you can do if you’d
like.) Divide the filling between the four lobster
shells. Sprinkle the shredded cheese over the top (about
1/4 cup per lobster.)

Turn on a gas grill to medium or light a charcoal grill
and let the coals burn until medium-hot and covered with
ash (or heat an oven to 425ºF/218ºC). Place the lobsters
directly on the grill grate (or in the oven) and cook
until the cheese has melted. Serve immediately.

RECIPE FROM: https://www.rickbayless.com

Uncle Dirty Dave's Archives

MMMMM

... If the gods had meant me to be thin they wouldn't have invented chips.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)