Pescatarian
Cayman-Style Lobster
Allergens: Crustaceans, Gluten
A Cayman classic, sweet lobster simmered with peppers, chilli and stock into a rich island braise.
Ingredients
- Olive oil 2 tbsp
- Salt
- Black pepper
- Stock cubes 0.5 cup
- Fresh thyme
- Bell pepper 0.5 cup
- Fresh chilli 0.5
- Garlic 2 clove
- Onion 0.5 cup
- Lobster 6
- Cornflour 2 tsp
Method
- Rinse lobster under cold running water.
- Bring water and salt to boil in a 12 quart pot.
- Quickly plunge lobsters, headfirst, into boiling water.
- Cover and boil for 20 minutes or until lobsters turn red.
- Remove lobster and allow it to cool.
- Remove lobster tails and cut shell down to middle to remove the meat.
- Cut the tail meat down the middle to remove the vein inside.
- Remove large claws and smaller legs by twisting them away from the body.
- A nut cracker can be used to crush the claw and legs to remove the meat inside.
- Chop lobster meat.
- Heat butter or olive oil in large pan over low heat.
- Sauté red, green and scotch bonnet peppers, thyme and garlic.
- Add salt and chicken stock to pan.
- Then, add lobster meat and sauté for 10 to 15 minutes.
- Thicken sauce with the corn starch and water mixture.
- Serve with your choice of vegetables, salad and/or rice.