Lobster with creole sauce

We had a very large lobster, which isn’t usually that good a deal: lots of shell, not much meat, and a worry about what to do with it. Plus it had lost its claws along the way, hence the reason why it wasn’t that marketable. I made this with it; delicious and I reckon it would work well with monkfish as well, or prawn tails. I poached the lobster for 15 minutes and saved the liquor for use in the recipe. If you doubled the recipe to use 2 lobsters, then you wouldn’t be using half onions etcetera.

INGREDIENTS:

  • 1 large cooked lobster, meat removed from tail, plus save the liquor from boiling it.
  • 25g butter
  • 2 tsp creole spice blend (from seasoned pioneers)
  • 1/2 onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 green pepper, finely chopped
  • 1 carrot, finely chopped
  • 1 tin tomatoes

METHOD:

  • Roughly chop the cooked lobster meat and put it in the fridge in a plastic tub along with 2 tsp creole spice blend, shaken to distribute the spice.
  • Melt the butter in a large pan and gently fry the onion for several minutes, until translucent.
  • Add the garlic, green pepper and carrot, and continue to fry for a few more minutes.
  • Meantime, use a soup wand to purée the tomatoes in the tin. Add to the onion and carrot mixture
  • Simmer the sauce very slowly for around 45 minutes, adding a little of the liquor from boiling the lobster if it looks as if it is getting a little dry.
  • Add the chopped lobster meat, and simmer for another 10 to 15 minutes, until the lobster is heated through. Serve on a bed of rice.

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