
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
DIFFICULTY: Hard
YIELD: 1 Serving
Ingredients
Lobster
- 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
Pumpkin
- 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
Sauce
- 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
Tomato
- 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
Directions
Lobster
- 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
Sauce
- 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
Pumpkin
- 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
Tomato
- 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!