This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
- 2 large plum tomatoes , halved lengthwise
- 1 Spanish onion , cut into eighths
- 1 Scotch bonnet or habanero chili , stemmed
- 2 cloves (medium) garlic , peeled
- 1 Tbsp. olive oil , plus more for grill
- 1 Tbsp. fresh thyme leaves
- 1/4 cup chopped fresh cilantro (leaves and stems)
- 2 Tbsp. finely chopped fresh mint
- 1/3 cup sesame oil
- 2 Tbsp. low-sodium soy sauce
- 2 lobsters (1 1/4 to 1 1/2 pounds each), split lengthwise, vein in tail removed
- 4 Tbsp. unsalted butter , melted
Put the charred vegetables in a food processor. Add cilantro and mint, and process to a coarse puree. With the motor running, drizzle in sesame oil, then add soy sauce, and puree until smooth.
Place lobster halves cut side up in a large baking dish or other container large enough to hold them in a single layer. Spoon half of chili sauce over lobsters. Cover loosely with plastic wrap and refrigerate for 1 hour. Reserve remaining sauce.
When ready to cook lobster, preheat a gas grill or a ridged grill pan to medium or prepare a fire in a charcoal grill, letting the coals burn down until covered in white ash. Oil the grill rack.
Lift lobster halves from marinade and turn them over, letting any excess marinade run off. Put them cut side down on the grill, and cook for 5 minutes. Use tongs to turn them over and grill, using a brush to baste meat with the butter, for another 5 minutes, or until meat turns opaque and begins to pull away from shell.
Put 1 lobster half on each plate and the remaining sauce in a bowl. To serve, spoon remaining chili sauce over lobster.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).