- ·Lobster Tails: 6 tails, 6-8 ounces each, cut in large chunks
- ·Lobster Crust: 1 pound
- ·Dry White Wine: 1/2 bottle
- ·Local Dark Aged Rum: 3 fluid ounces
- ·Heavy Cream: 4 fluid ounces
- ·Carrots: 1 medium size
- ·Onions: 2 medium size
- ·Celery: 1 stalk
- ·Tomatoes: 7 medium sized
- ·Zucchini: 1 medium size
- ·Sweet Pepper: 1 medium sized
- ·Garlic: 4 cloves
- ·Thyme Leaves: 1 teaspoon
- ·Bay Leaves: 3 whole leaves
- Lobster Base Sauce
Sauté the lobster crust in some olive oil. Set aside 1 tomato, 1 zucchini, 1 onion, and 1 sweet pepper for later and the add the remaining vegetables and herbs and continue to simmer for 10 more minutes. Add the white wine and 4 cups water and bring the sauce to boiling point. Let the sauce simmer for about 30 minutes before straining it through a fine sieve. Reduce the liquid till half remains and thicken with a bit of cornstarch if required. Bring sauce to boiling point and season with salt & pepper.
- Lobster Robert
Cut the remaining onions, peppers and tomatoes into 1/2 inch cubes. Take the lobster tails out of the shell and cook the shells in some boiling water. Cut the lobster into large chunks and season them with some salt & pepper. Sauté them in a little olive oil for about 2 minutes. Add the vegetables and continue to sauté for 3 more minutes.
Flame the seafood with the rum and add the lobster base sauce and heavy cream. Bring the dish to boiling point and let simmer till the lobster is cooked. Place the cooled lobster shell on the plate and fill the shells with the seafood mixture. Serve this dish with some white rice or fresh baked Creole Bread.
Courtesy of Island Expeditions’