Ancho Marinated Lobster with Sauteed Leeks & Spinach

Lobster is a meat that needs no tenderizing, so marinades aren’t usually in the forefront of the mind when thinking about the sea beast, but Lobster is greatly complimented by heat.  That’s what this recipe brings, it’s flavorful with some bite, but it still lets the Lobster shine through as the star.

Marinade Ingredients

  • 1 Pack of Dried Ancho Chiles – seeded (Available at any Mexican Corner store and most Ethnic Aisles in Grocery Stores)
  • 1/2 Can Tomato Paste
  • 1 Chicken Bouillon Cube
  • 1/2 Onion Rough Chopped
  • 1 Bell Pepper Rough Chopped
  • 4 Cloves Garlic Rough Chopped

Ingredients

  • 1 or 2 Lobster Tails
  • 1 Leek
  • 1 – 2 Cups Spinach
  • 1 Tbsp Olive Oil
  • 1 Clove Garlic
  • 1 Tbsp Black Pepper
  • 2 Tsp Salt
  • 1 Tsp Hot Mexican Chili Powder

RECIPE

Marinade

  1. Seed the Chile Peppers and Cut off the Caps
  2. In a Large Sauce Pan Heat up at least 1 Quart of Water to a Boil
  3. Add the Bouillon Cube & Tomato Paste
  4. Add the Peppers
  5. Add the Veggies (Garlic, Onion, Bell Pepper)
  6. Bring to  Boil then Reduce to Simmer
  7. Let Simmer 20-30 Minutes
  8. Roughly Chop up the Peppers and Pour the Whole mixture into a Food Processor or Blender
  9. Blend until Smooth
  10. Bring to Room Temperature
  11. Set aside Half the sauce

Lobster Recipe

  1. Pull Lobster out of Shell
  2. Put the Lobster in a Ziplock Baggie and top with Marinade
  3. Let sit in Fridge for at least 30 Minutes
  4. Chop into Little Bite Size Pieces
  5. Slice your Leeks (Cut off the Bottom, and use the bottom 2′, Slice them into rounds and rinse with Cold Water)
  6. Heat a pan to Medium High Heat
  7. Add Oil
  8. Add Leeks
  9. Saute 3 – 5 minutes, until soft
  10. Add Spinach
  11. Cook 2 -3 Minutes, until barely Wilted
  12. Add 2 Tbsp Sauce, stir to cover and set aside
  13. Heat another pan to Medium High Heat
  14. Add 1 Tbsp Olive Oil
  15. Add Chopped Lobster
  16. Add Salt and Pepper
  17. Saute 3-5 Minutes, until Lobster is Opaque
  18. Add 1 Tsp Sauce, Stir
  19. Serve on top of Spinach and Leeks
  20. Garnish with Mexican Hot Chili Powder
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