Italian recipes

Grilled Spiny Lobster With Scallion Salad And Romesco Sauce

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 medium spiny lobsters - -- (2 lbs ea) (you may substitute maine lobsters)

=== romesco sauce ===

1 large ancho chili -- stemmed, seeded, and soaked 1 hour in warm water

8 medium hazelnuts

8 medium almonds

6 cloves garlic

1 teaspoon dried chili flakes

1 piece bread - -- (abt 12 inch), crust removed, torn into small 1/2 inch pieces

4 tablespoons red wine vinegar

2 tablespoons chopped parsley

1/2 cup extra-virgin olive oil

=== scallion salad ===

4 tablespoons extra-virgin olive oil

20 medium scallions -- cleaned and trimmed

2 tablespoons currants

1 tablespoon walnuts -- finely chopped

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

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

Grilled Spiny Lobster With Scallion Salad And Romesco Sauce

Ingredients:

Preparation / Directions:

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