Deviled Lobster Tropical
|Lobsters/Lobster tails / crayfish||6 Small|
|Worcestershire sauce/Other hot sauce||1 Teaspoon|
|Prepared mustard||2 Teaspoon (1 Dessert Spoon)|
|Mango chutney||4 Tablespoon|
|Lime||1 Small, juiced|
|Parsley||1 Tablespoon, grated|
|Peanuts||4 Tablespoon, finely chopped|
|Curry powder||2 Teaspoon (1 Dessert Spoon, Indian)|
|Soft bread cubes||1⁄4 Cup (4 tbs), dipped into melted mild cheese (Adjust Quantity As Needed)|
|Sherry||150 Milliliter (1 Small Glass)|
|Grated parmesan cheese||1 Tablespoon|
Plunge live lobsters into boiling water and cook for 20 minutes.
Remove from pot, split shells lengthwise and remove dark vein along the back and the small sac behind the head.
Remove the flesh and cut it into 1-inch cubes.
Keep the shells in neat halves for use later.
Remove meat from the claws and add to rest.
Scald and skin a ripe tomato for each lobster and chop coarsely.
In a heavy pan melt butter; add Worcestershire sauce, mustard, chutney, tarragon vinegar, bay leaves, lime juice, parsley, peanuts and curry powder.
Add the lobster cubes and tomatoes.
Saute slowly over a low fire.
At the last minute add the bread cubes and the sherry.
Rub the inside of the lobster shells with garlic and fill with the above mixture.
Sprinkle lightly with Parmesan cheese and brown under the broiler.