Poached Lobster with Pineapple and Bell Pepper Compote and Steamed Coriander Couscous
½ tsp. Royco
2 tbsp. olive oil
Little fresh dill, chopped
Dash of tobacco
Half a small pineapple, diced
Half a red and yellow bell pepper, diced
Half a medium onion, chopped
½ tsp. finely chopped ginger
Royco Mchuzi Mix
1 tbsp. parsley, finely chopped
A drop or two of vanilla essence
40 g ready to cook couscous
Few drops lemon juice
1 tsp. soft butter
40 ml boiled water
Salt to taste
For the lobster
Shell, the lobster and clean it well making sure that you take out the intestinal tract.
On a piece of foil, place the lobster then add all the other ingredients for Lobster. Rub into the lobster well and wrap tightly with the foil.
In a large enough pot, bring some water to a boil then reduce the heat to simmer. Put in the lobster and allow to cook for 8 – 12 minutes depending on the size of the lobster. Be careful not to overcook it otherwise it will become rubbery.
For the Compote
For the compote heat some oil in a large enough pan, throw in the onions and toss until browned. Add the ginger, toss lightly then add in the pineapple and the peppers.
After 1 minute, add the Royco Mchuzi Mix, vanilla essence and cayenne pepper. Mix well. Allow most of the liquid to evaporate then finish off with the finely chopped parsley.
For the Couscous
Bring 40 ml of water to a boil. Take out of the heat and put in the couscous. Stir lightly and cover. Set aside for about 5 minutes.
Now put in the butter, lemon juice, and salt and stir well with a fork. Serve immediately with the compote on top. Uncover the lobster, slice into medallions and present over the compote.