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the appetizer:

Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah M. Schneider, includes recipes from the spa, like Squash-Apple Soup with Thai Red Curry; Roasted Garlic en Cazuela; and Lobster a la Diabla.

Cookbook

 

Lobster a la Diabla

Serves 6

Lobster a la Diabla

 

Since he is a professional chef, Jesús is often called upon to cook for his large extended family on holidays. This recipe is his hands-down favorite. His family adores the spicy sauce, which sparkles with fresh lime juice; Jesús likes it because it takes about 10 minutes to cook from start to finish, with very little preparation time. The a la diabla sauce is commonly served with seafood all over Baja California. It is a little spicy, but not overwhelmingly so, and you may reduce the amount of hot chile or eliminate it altogether. It will still be delicious.

When cooking for a small group, it's best to have all the ingredients ready to cook as soon as the salad is cleared. The method of cooking is a true restaurant-style saute, which goes quickly. The dish is best served immediately, but the finished diaba can also be held in a chafing dish over low heat for up to 30 minutes. Should you wish to double the recipe, cook in two batches rather than one large one.

Any kind of lobster or langoustine may be used. Cooking in the split shell improves the flavor, but you may certainly remove the meat from the shell before cooking. This recipe is also excellent with large shrimp, scallops, cracked crab legs, mussels, or clams.
  • 1 tablespoon olive oil
  • 6 large lobster tails, in the shell, split in half
  • 1 cup very thinly sliced leeks, white part only
  • 1/4 cup fresh garlic (about 8 large cloves)
  • 1/3 cup fresh lime juice
  • 1 tablespoon chopped chipotles in adobo, or sambal paste (see note)
  • 1/4 cup 100 percent agave tequila
  • 1 cup diced tomatoes
  • 1 cup fresh cilantro, chopped (1 small bunch)
  • 2 tablespoons butter (optional)

1. In a 12-inch sauté pan, heat the olive oil over medium-high hear. If you don't have a large sauté pan, use two 10-inch pans.

2. Add the lobster tails and cook, stirring, until they start to turn pink, about 2 minutes. Add the leeks and garlic and cook, stirring, for 1 minute.

3. Add the lime juice and shake the pan to combine. When the lime juice begins to boil, add the chipotles and stir to combine.

4. Remove the pan from the heat and pour in the tequila. Return to the burner and bring to a boil. Cook until the sauce begins to thicken, about 2 minutes, then reduce the heat slightly. Add the tomatoes and cilantro, stir, then add the butter, stirring just until the butter melts. Serve as soon as possible.

Note: Sambal paste is available at Asian groceries.

 
  • from:
    Cooking with the Seasons at Rancho La Puerta
    Recipes from the World-Famous Spa
  • by Deborah Szekely and Deborah M. Schneider
  • Stewart, Tabori & Chang 2008
  • 224 pages / $35.00 U.S. - $39.00 Canada
  • ISBN-10: 1584797096
  • ISBN-13: 978-1-58479-709-8
  • Recipe reprinted by permission.

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This page created February 2009


 


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