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Appetizers | |
| 1⁄2 pound Lobster Tail 1⁄2 pound Shrimp, 20-25 count (approx. 10-12) 10 Cherry Tomatoes, quartered 4 Green Onions, Diced 5 Cloves Garlic, Minced 4 Tablespoons Butter 1 Loaf French Bread, sliced into 3/4 inch slices and toasted Vic 5 Habanero Hot Sauce 3 Fresh Habaneros, stemmed 2 Carrots 1 Medium onion 1 cup Distilled white vinegar 2 Cloves of garlic Juice of 1 lime | |
| Hot Sauce Puree ingredients in a blender or food processor. Pour into saucepan and bring to a boil. Simmer for a few minutes, then remove from heat. Let cool and pour into sterilized containers. Bruschetta Clean and devein shrimp. Clean and remove lobster from shell. Quarter tomatoes. Dice onions. Mince garlic. Place slices of bread on baking sheet to toast in the oven. Broil bread for 11⁄2 minutes on each side. Place butter, garlic, onion (white part only) into sauce pan at medium heat. Toss shrimp and lobster in butter garlic sauce for 2 minutes or when shrimp is opaque. To plate and serve, place one piece of lobster and shrimp onto the bruschetta and drizzle with the Vic 5 Habanero Sauce (see recipe to the side). Top with tomatoes and green onions. | |
Unrated | |
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