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.

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!