Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    spiny lobsters - -- (2 lbs ea)
                        (you may substitute maine lobsters)
                        === romesco sauce ===
   1      large         ancho chili -- stemmed, seeded,
                        and soaked 1 hour in warm water
   8                    hazelnuts
   8                    almonds
   6                    garlic cloves
   1      teaspoon      dried chili flakes
   1      piece         bread - -- (abt 12"), crust
                        -- removed,
                        torn into small 1/2" pieces
   4      tablespoons   red wine vinegar
   2      tablespoons   chopped parsley
     1/2  cup           extra-virgin olive oil
                        === scallion salad ===
   4      tablespoons   extra-virgin olive oil
  20                    scallions -- cleaned and trimmed
   2      tablespoons   currants
   1      tablespoon    walnuts -- finely chopped
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A34)