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Jalapeno-Spiked Lobster

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"Spicy jalapeno lobster with jalapeno-cilantro cream dipping sauce."
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48 m servings 913 cals
Original recipe yields 4 servings (4 lobsters)


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  1. Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
  2. Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
  3. Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt, chicken broth, and jalapeno peppers. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 913 calories; 24.1 g fat; 18.1 g carbohydrates; 146.3 g protein; 532 mg cholesterol; 8953 mg sodium. Full nutrition

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