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New Year's: Lobster à la Diabla

Source of Recipe


From "Cooking with the Seasons at Rancho la Puerta" by Deborah Szekely



List of Ingredients



• 1 Tbsp olive oil
  
• 6 large lobster tails, in the shell, split in half
  
• 1 cup very thinly sliced leeks, white part only
  
• ¼ cup fresh garlic
  
• 1/3 cup fresh lime juice
  
• 1 Tbsp chopped chipotles in adobo, or sambal paste
  
• ¼ cup 100% agave tequila
  
• 1 cup diced tomatoes
  
• 1 cup fresh cilantro, chopped (1 small bunch)
  
• 2 Tbsp butter (optional)
  






Instructions



1. In a 12-inch sauté pan, heat the olive oil over medium-high heat. If you don't have a large sauté pan, use two 10-inch pans. Add the lobster tails and cook, stirring, until they start to turn pink -- about 2 minutes. Add the leeks and garlic and cook, stirring, for 1 minute.
   
   
2. Add the lime juice and shake the pan to combine. When the lime juice begins to boil, add the chipotles or sambal paste, and stir to combine. Remove the pan from the heat, and pour in the tequila.
   
   
3. Return to the burner and bring to a boil. Cook until the sauce begins to thicken, about 2 minutes, then reduce the heat slightly. Add the tomatoes and cilantro, stir, then add the butter, stirring just until the butter melts. Serve as soon as possible.
   
   Serves 6