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