Red Hot & Spicy Lobster Tails

8 (4- to 6-inch-long) rock lobster tails

1/2 cup unsalted butter

1/4 cup minced green onions (include some of the green tops)

2 large cloves garlic, finely minced

1 small red radish, minced finely

Juice of 1 lime

2 teaspoons chili powder

1 teaspoon ground cayenne pepper

1 fresh jalapeno pepper, seeded, de-ribbed, and finely slivered

1 tablespoon grated Parmesan cheese

1 tablespoon grated Romano cheese

2 teaspoons ground California mild red chile

2 large sprig of watercress, or other greens

1 lime, cut lengthwise in quarters

Preheat the oven broiler. Using a very sharp knife, cut each tail in half lengthwise. Stop when you reach the back end of the tail. Peel the lobster meat back off the shells. Place the lobster tails in a broiler pan and set aside for now. Melt the butter in a skillet, then add the green onions, garlic, radish, lime juice, chili powder, cayenne pepper. Cook, stirring, until the garlic is golden in color, and the onions are soft, but not browned.

Divide 1/4 of the butter sauce among all the lobster tails, drizzling it over the top of each. Sprinkle each tail with the jalapeno slivers, cheeses, and a little of the California chile.

Broil 4 to 5 inches below the heat source for about 5 minutes, or the meat is just turning white in the center (cut one to test).

To serve, place two tails on each of 4 plates that have been warmed. Garnish each plate with a watercress sprig and a wedge of lime where the cut side has been dipped into some of the California chile. Offer the remaining butter sauce for guests to add to their servings as they please.