Poached Lobster with Pineapple and Bell Pepper Compote and steamed Coriander Couscous

Poached Lobster with Pineapple and Bell Pepper Compote and steamed Coriander Couscous

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Ideal for a special occasion, this rich and exotic sea-food dish is more than a meal, but a work of art.

  • Recipe serves:1
  • Preparation time15 min
  • Cooking time20 min

Ingredients

  • Chicken stock
  • Cranberry Jus
  • Fresh cranberry pulp
  • 1 tsp. sugar
  • ¼ tsp fresh ginger, chopped
  • 3-4 tbsp dry sherry
  • Chicken stock
  • 1 tsp. sugar
  • ¼ tsp fresh ginger, chopped
  • 3-4 tbsp dry sherry
  • Chicken stock
  • 1 tbsp. parsley, finely chopped
  • Olive oil
  • A drop or two of vanilla essence
  • Couscous
  • 40 g ready to cook couscous
  • Few drops lemon juice
  • 1 tsp. soft butter
  • 40 ml boiled water
  • Salt to taste

Method

  • 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. 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 be rubbery.
  • 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, vanilla essence and cayenne pepper. Mix well. Allow most of the liquid to evaporate then finish off with the finely chopped parsley.
  • 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. Serve immediately with the compote on top. Uncover the lobster, slice into medallions and present over the compote.
  • Finish off with avocado cream and garnish with chives.
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