Seared Lobster Roulad with a Scotch Bonnet Beurre Blanc

Lobsters are yummy! Here’s a great way to prepare and enjoy them.

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: 1 Hour 30 minutes


YIELD: 1 Serving



  • 2 Lobster tails
  • 4 oz. Onions, blended
  • 2 oz. Garlic, blended
  • 1 tsp. Salt
  • ½ tsp. Black Pepper
  • 1 oz.Parsley, chopped
  • 2 fl. Oz White Wine
  • 1 Scotch Bonnet Pepper
  • 2 Stalks Escallion
  • 1 sprig Thyme
  • 1 Egg, white
  • 1 fl. oz. Vegetable Oil
  • 6 fl. oz. Water


  • 1fl oz. Oil, vegetable 
  • 6 oz. Pumpkin, diced
  • 1oz. Onion, chopped 
  • ½ oz. Parsley, chopped Fresh
  • 1 tsp. Salt
  •  ½ tsp. Peppercorn  
  • ½  tsp. Paprika


  • 1 oz. Onion, chopped  
  • ½ tsp. Scotch Bonnet Pepper
  • 8fl oz.  White Wine 
  • 4fl oz   Heavy cream
  • 4 oz. Butter, cubed,& unsalted
  • 1 tsp. Salt 
  • 1oz.Escallion, chopped


  •  ½ oz. Butter, cubed & Unsalted
  • 12 Tomatoes, whole,Cherry or plum
  • ½ fl oz. Oil, vegetable
  • 1 tsp. Salt
  • ½ tsp. Peppercorn
  • Garnish – 1 Lime



  • Remove the meat from both shells and set the shells aside. Process the meat from one tail, add egg white, salt, pepper, parsley, onion and garlic
  • Prepare poaching liquid by adding the following ingredients to a sauce pot – water, escallion, thyme, wine, hot pepper, onion, garlic and salt to taste
  • Using cling film, wrap the seasoned lobster meat into a cylindrical shape and poach for 3 minutes
  • Remove the cylinder from the poaching liquid and chill in an ice bath.
  • Butterfly the other lobster tail and mallet under cling film so as not to break the meat, season with onion, garlic, salt and pepper
  • Place the chilled lobster cylinder in the center of the fresh lobster meat, roll into a roulade. Using cling film, wrap the seasoned lobster meat into a cylindrical shape and poach for another 3 minutes
  • Remove the poached lobster roulade from the cling film, in a sauté pan over a medium flame, add the oil and sear the roulade for 2 minutes


  • In a sauce pot reduce the onion, scotch bonnet pepper and the wine by half.
  • Add the cream and bring to a simmer.
  • Remove the pot from the flame and whisk in the butter, strain and add the escallion and adjust the seasoning with salt


  • In a sauce pot, bring salted water to a simmer, add pumpkin and boil until just tender remove and set aside.
  • In a sauté pan over a medium flame add oil and sauté onions for 1 minute, add pumpkin and sauté for another 2 minutes, season with salt, pepper, paprika and parsley


  • In a sauté pan over a high flame add oil and sauté tomatoes for 1 minute, season with salt and pepper, finish with butter

Serve and enjoy!



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