Lobster del Diablo

Thanks to B's tip on the lobster tails, I headed to Safeway this morning to snag a few packages. I used some of them in this dish, but I've stashed the rest in the freezer for another time.

This dish was tasty and spicy. I'd make this again, but probably try the sauce with some other seafood or meat (since I rarely have lobster tucked away in my freezer -- except for right now of course :-).

Lobster del Diablo
adapted from this recipe

olive oil
lobster tails (w/ shell, split in half)
leek (white part), thinly sliced
garlic, minced
lime juice
chipotles in adobo, minced
agave tequila (I used Hornitos)
vine-ripened tomatoes, diced
cilantro, finely chopped
butter

Saute the leeks and garlic in the olive oil until the leeks have started to soften, then add the lobster tails (mine were quite small, so they didn't need much time in the pan). Add the lime juice, chipotles, and tomatoes and bring to a simmer before adding the tequila. Cook until the lobster is done. Stir in the cilantro and finish the sauce with a bit of butter. Season with freshly ground pepper and Hawaiian red sea salt, garnish with a little more cilantro, and serve on a nice wild/brown rice.