Name: Jalapeno-Spiked Lobster recipe
Ingredients: 1 cup light mayonnaise;1 jalapeno pepper, seeded and minced;¼ cup coarsely chopped fresh cilantro;3 tablespoons fresh lime juice;1 teaspoon white sugar;1 teaspoon grated lime zest;½ teaspoon ground cumin;½ teaspoon salt;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

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Ingredients

1 cup light mayonnaise 1 jalapeno pepper, seeded and minced ¼ cup coarsely chopped fresh cilantro 3 tablespoons fresh lime juice 1 teaspoon white sugar 1 teaspoon grated lime zest ½ teaspoon ground cumin ½ teaspoon salt 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

Nutrition Info

913 calories carbohydrate: 18.1 g cholesterol: 532.2 mg fat: 24.1 g fiber: 0.9 g protein: 146.3 g saturatedFat: 3.8 g servingSize: - sodium: 8953.1 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.

Recipe Yield

4 lobsters

Recipe Note

Spicy jalapeno lobster with jalapeno-cilantro cream dipping sauce.

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Jalapeno-Spiked Lobster

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