Jalapeno-Spiked Lobster Recipe

Jalapeno-Spiked Lobster Recipe

  • Jalapeno-Cilantro Cream:
  • 1 cup light mayonnaise
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 teaspoon white sugar
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Lobsters:
  • 12 cups water, or as needed
  • 1 cup chicken broth
  • 6 jalapeno peppers, seeded and sliced
  • 3 tablespoons salt
  • 1 lime, halved
  • 4 (2 pound) lobsters
  1. Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
  2. Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
  3. Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.
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