Preheat grill. Split lobsters lengthwise and brush with oil. Place cut side down on grill. Cook 6 to 8 minutes. Turn over and cook another 5 to 6 minutes. To make Romesco sauce: Drain ancho chili (reserve 4 tablespoons water) and place in food processor with hazelnuts, almonds, garlic, chili flakes, bread, vinegar and parsley and reserved chili cooking water. Blend to smooth paste and add 1/2 cup of extra-virgin olive oil in a thin stream to form thick sauce. Remove and set in a serving dish. Heat remaining 4 tablespoons of oil in a 12-inch skillet until smoking. Add scallions, currants and walnuts and toss until wilted. Season with salt and pepper. Place scallions in middle of platter. Remove lobsters, lean against scallions and serve immediately with Romesco sauce. This recipe yields 4 main course servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A34 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-21-1998