John Myers
Caribbean Lobster Creation
The perfect caribbean lobster creation recipe with a picture and simple step-by-step instructions.
- 300 g Rice
- Chicken broth
- 1 Baby pineapple
- 1 Papaya
- 1 Cinnamon stick
- 1 Vanilla pod
- 1 Star anise
- 2 Baby lobster
- 1 Medium-Sized fennel
- 1 Celery
- 2 Discs Ginger
- 2 size Carrots
- 2 Onion
- 0,5 Chi pod
- Garlic
- Salt and pepper
- Noilly Prat
- 100 ml Prosecco or white wine
- Cane sugar
- Red chili paste
- Coconut cream
- 0,5 Leek
- Lemon thyme
- Sesame oil
- Tomato paste
- Lobster sauce: Fry the lobster carcass, onion, garlic, fennel bulb and carrots in sesame oil. Add 1 spoon of tomato paste and sprinkle some cane sugar over it. Briefly toast all ingredients. Deglaze with approx. 500 ml white wine or Prosecco and Noilly Prat and season with turmeric salt, pepper and lemon thyme. Let simmer for about 30 minutes. Pour off the stock through a sieve, add coconut cream and cook until creamy. Lobster ragout: Cut the white of the leek, carrots, onion and garlic into small pieces. Sweat in sesame oil, add some red chili paste, salt, pepper, a pinch of sugar and a little lobster sauce. Stir in the finely diced lobster. Add fresh, finely chopped coriander. Pineapple and papaya ragout: Cut the baby pineapple and papaya into small cubes, gently simmer the cinnamon stick, vanilla pod and star anise in a pan. Simmer rice in chicken broth. Arrange everything in three layers.
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