Bite into some roasted lob­ster

The Star (Jamaica) - - FRONT PAGE -

The ideal way to en­joy the sweet flesh of a lob­ster is to cook it sim­ply, ei­ther halved and grilled or baked, or boiled or steamed, and served with a but­ter sauce, lemon juice or may­on­naise. To­day we are feel­ing a lit­tle more ad­ven­tur­ous and will try this recipe for roasted lob­ster: Roasted Lob­ster on a Bean Br­uschetta


1 gar­lic clove, finely chopped 1 pinch red pep­per flakes 1 tea­spoon thyme 1 tea­spoon sage 2 cups can­nellini beans, cooked or other 24 slices French bread, halved, then sliced inch thick 1 gar­lic clove, whole 3 SeaBest Maine lob­sters, 11/ each 6 quarts wa­ter 1 ta­ble­spoon salt 1 onion, finely chopped 2 gar­lic clove, finely chopped 1 ta­ble­spoon fen­nel seeds, toasted, crushed 1 lemon, zest only

tea­spoon red pep­per flakes 2oz olive oil, ex­tra vir­gin


For the bean purée: Place the olive oil, gar­lic, red pep­per flakes and herbs in a medium sauté pan. Cook over low heat for five min­utes. Add the beans, salt and pep­per to taste.

Cook over medium-low heat for five min­utes, or un­til the flavours meld. Place in a food pro­ces­sor and process un­til smooth. If the mix­ture seems dry, add a lit­tle wa­ter and ex­tra vir­gin olive oil to achieve a creamy tex­ture. Keep warm.

Mean­while, grill the bread on both sides. Wipe one side of the bread with the whole gar­lic, and driz­zle with ex­tra vir­gin olive oil.

In a very large stock pot over high heat, bring the wa­ter to a boil and add the salt. Add the B&D lob­sters to the boil­ing wa­ter and blanch for two min­utes.

Re­move the lob­sters and drain them. Pull the meat from the shell, com­bine with olive oil, shal­lots, chopped gar­lic, pep­per flakes, lemon zest and crushed fen­nel seeds in a bowl. Sea­son well with salt and pep­per. To roast the lob­sters: Pre­heat the oven to 450ºF. When ready to cook, heat a sauté pan in the hot oven. Add the lob­ster with some of the oil to the pan, toss, and place back in the oven to fin­ish cook­ing, toss­ing pe­ri­od­i­cally.

Re­move from oven when the lob­ster is cooked, six to eight min­utes. Add the chopped pars­ley so it siz­zles. While the lob­ster is cook­ing, spoon the bean purée on the bread.

As soon as the lob­ster comes out of the oven, top the warm white bean br­uschetta with the lob­ster and driz­zle with a few drops of the pars­ley oil.


Roasted Lob­ster on a gar­lic and white bean br­uschetta.

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