Subj : St. Hubert 08
To   : All
From : Dave Drum
Date : Thu May 27 2021 18:38:24

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.

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