Instructions: Preheat broiler. Cut each tail in half lengthwise with a very sharp knife

(leave tails unsplit at back end). Peel meat back off shells. Place tails in a broiler pan and set aside. Melt butter in a skillet. Add green onions, garlic, radish, lime juice & 2 Tsp pequin. Cook, stirring, until garlic is light golden and onions are soft but not browned. Divide 1/4 of butter sauce equally among lobster shells; replace meat in shells. Then evenly divide another 1/4 of butter sauce among tails, drizzling over top of each.

Sprinkle each tail with jalapeno slivers, cheese and some ground chile.

Broil 4-5 inches below heat about 5 minutes, until meat turns white in center. Place 2 tails on each plate, garnish with watercress sprig and wedge of lime, lightly rubbing lime edge in red chile. Offer remaining sauce & small dish pequin.

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