Lobster with Joe's Spicy Portuguese Sauce

By chezus

Ingredients

• 1 yellow onion, thinly sliced
• 3 tablespoons, fresh crushed red pepper, if you can find Portuguese use that, if not harissa works well
• 2 garlic cloves, minced
• parsley, handful, minced
• olive oil, a good Portuguese one
• red wine vinegar
• 1 1 1/2 pound live lobster (or if you are in a pinch, on a budget, or can't find live go ahead use frozen tails - precook according to directions on package)
• 1 lemon, cut into quarters

Details

Adapted from chezus.com

Preparation

Step 1

Prepare the spicy Portuguese sauce before cooking the lobster. This is really made to taste.

Combine all ingredients in a bowl, except vinegar and olive oil.
Add the crushed red pepper to taste.
Drizzle olive oil into the bowl, just enough to combine everything together.
Sprinkle a little red wine vinegar over the top and give a good stir. Set aside to let flavors mingle.

Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat.
Plunge the live lobster (head first) into the boiling water, cover with a lid, and lower the heat to a simmer.
Simmer until bright red, about 15 minutes.
Remove from the lobster from the boiling water. Place into a colander and let drain.
Once the lobster has drained remove the shell, and chop the meat into medium size chunks. Remove as much as the white, firm flesh from the body of the lobster as well; don’t waste these sweet morsels.