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.
- 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
- 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.