Jalapeno-Spiked Lobster - cooking recipe

Ingredients

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

Preparation

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.
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.
Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.