Jalapeno-Spiked Lobster

• Jalapeno-Cilantro Cream:
• 1 cup light mayonnaise
• 1 jalapeno pepper, seeded and minced
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 teaspoon white sugar
• 1 teaspoon grated lime zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Lobsters:
• 12 cups water, or as needed
• 1 cup chicken broth
• 6 jalapeno peppers, seeded and sliced
• 3 tablespoons salt
• 1 lime, halved
• 4 (2 pound) lobsters

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.

light mayonnaise, pepper, fresh cilantro, lime juice, white sugar, lime zest, ground cumin, salt, lobsters, water, chicken broth, peppers, salt, lime, lobsters

Taken from www.allrecipes.com/recipe/257021/jalapeno-spiked-lobster/ (may not work)