Lobster a la Diabla

Today we're excited to share an exquisite Butter-Poached Lobster Tails recipe that's perfect for a luxurious dinner or a special occasion. Rich, succulent, and infused with the vibrant flavors of citrus and aromatics, this dish is sure to impress your guests and satisfy your gourmet cravings. Let's get started!

Ingredients:

- 2 lobster tails

- 2 lemons

- 1 stick of unsalted butter

- 2 tablespoons olive oil

- 1 teaspoon of chile chilpitín, or substitute with a similar spicy chili

- Freshly ground black pepper, to taste

- 4 cloves of garlic, minced

- 1 small onion, quartered

- 4 sprigs of fresh parsley, finely chopped

- Salt, to taste

Equipment:

- Large pot

- Cutting board and sharp knife

- Mortar and pestle or pepper grinder

- Small saucepan

- Grill, griddle, or heavy-bottomed pan

- Tongs

- Timer

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2

Instructions:

1. Begin by bringing a large pot of water to boil. Add the quartered onion, and a pinch of salt, allowing the flavors to infuse the water as it heats up.

2. In the meantime, finely chop the parsley and garlic, and slice the lemons in half.

3. Grind the chile chilpitín using a mortar and pestle or a spice grinder. Set aside.

4. Once the water is boiling, carefully insert the lobster tails and let them cook for exactly 3 minutes. This will ensure they are slightly undercooked outside, but warm in the middle, which is essential for our next steps.

5. After 3 minutes, remove the lobsters and let them cool slightly before slicing them in half lengthwise.

6. In a small saucepan, start melting the butter on a medium-low heat. To the melting butter, add the freshly ground black pepper, minced garlic, parsley, a squeeze of lemon, and a pinch of salt. Maintain the mixture on a light simmer, infusing the butter with these flavors without letting it brown.

7. Preheat your grill or griddle to medium heat.

8. Gently crack the lobster tails so they lay flat. Brush each half with olive oil and a small amount of the seasoned butter.

9. Place the lobster tails flesh-side down onto the preheated grill or griddle. Let them cook for 1-2 minutes to achieve a slight char. Flip them over and baste generously with more of the seasoned butter. Cook for an additional 2-3 minutes on the shell side, basting occasionally.

10. Once done, transfer the lobster tails onto a platter, drizzle them with the remaining seasoned butter, and sprinkle the chile chilpitín over the top for a final hit of flavor.

Cooking Tips:

- Don't overcook the lobster in the boiling water or on the grill, as it will become tough and chewy.

- Take care not to burn the garlic in the butter; it should be fragrant and lightly golden.

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This recipe has been brought to you by Oly's Kitchen y vlogs. For more delicious recipes and cooking inspiration, visit their YouTube channel at https://www.youtube.com/@olyskitchen8070

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Lobster a la Diabla