Recipe for Grilled Spiny Lobster with Scallion Salad and Romesco Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Spiny lobsters - (2 lbs ea)
(you may substitute Maine lobsters)
----------------- ROMESCO SAUCE ----------------
1 lrg Ancho chili stemmed, seeded,
and soaked 1 hour in warm water
8 x Hazelnuts
8 x Almonds
6 x Garlic cloves
1 tsp Dried chili flakes
1 x piece Bread - (abt 12") crust removed,
torn into small 1/2" pieces
4 tbl Red wine vinegar
2 tbl Chopped parsley
1/2 cup Extra-virgin olive oil
----------------- SCALLION SALAD ----------------
4 tbl Extra-virgin olive oil
20 x Scallions cleaned and trimmed
2 tbl Currants
1 tbl Walnuts finely chopped
Salt to taste
Instructions:
Instructions: Preheat grill.

Split lobsters lengthwise and brush with oil. Place cut side down on grill. Cook 6 to 8 minutes. Turn over and cook another 5 to 6 minutes.

To make Romesco sauce: Drain ancho chili (reserve 4 tablespoons water) and place in food processor with hazelnuts, almonds, garlic, chili flakes, bread, vinegar and parsley and reserved chili cooking water. Blend to smooth paste and add 1/2 cup of extra-virgin olive oil in a thin stream to form thick sauce. Remove and set in a serving dish.

Heat remaining 4 tablespoons of oil in a 12-inch skillet until smoking. Add scallions, currants and walnuts and toss until wilted. Season with salt and pepper. Place scallions in middle of platter. Remove lobsters, lean against scallions and serve immediately with Romesco sauce.

This recipe yields 4 main course servings.

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