Lobster Frigador Recipe
Ingredients
3 small cooked lobsters
45 ml/3 tbsp olive oil
1 bunch of spring onions, chopped
120 ml/4 fl oz/1/2 cup mayonnaise
120 ml/4 fl oz/1/2 cup creme fraiche
30 ml/2 tbsp brandy
50 g/2 oz/1/2 cup strong Cheddar cheese, grated
Salt and freshly ground black pepper
1.5 ml/1/4 tsp cayenne
25 g/1 oz/1/4 cup Parmesan cheese, grated
Paprika
TO GARNISH:
Sprigs of parsley
Lemon wedges
TO SERVE:
Olive ciabatta
Mixed leaf salad
Sliced avocado, tossed in French dressing
Directions
Twist off and crack the lobster claws.
Remove the meat.
Cut each lobster in half lengthways along the back with a sharp knife and remove the stomach sacs, gills and the black vein running down the tails.
Carefully remove the green, creamy livers in the heads and place in a fairly large bowl.
Scoop out any coral in the tails and add to the bowl.
Remove the meat and cut into neat pieces.
Wash and dry the shells.
Heat the oil in a frying pan (skillet) and fry (saute) the spring onions for 1 minute to soften slightly.
Remove from the heat and add to the liver and coral.
Add the remaining ingredients, except the lobster meat, Parmesan cheese and paprika, seasoning to taste with the salt, pepper and cayenne.
Mix well.
Fold in the lobster meat and pile back into the shells.
Sprinkle with the Parmesan cheese and a little paprika and pack in an airtight container.
Chill until ready to transport.
Garnish with sprigs of parsley and lemon wedges and serve with olive ciabatta, a mixed leaf salad and avocado slices, tossed in French dressing.
Remove the meat.
Cut each lobster in half lengthways along the back with a sharp knife and remove the stomach sacs, gills and the black vein running down the tails.
Carefully remove the green, creamy livers in the heads and place in a fairly large bowl.
Scoop out any coral in the tails and add to the bowl.
Remove the meat and cut into neat pieces.
Wash and dry the shells.
Heat the oil in a frying pan (skillet) and fry (saute) the spring onions for 1 minute to soften slightly.
Remove from the heat and add to the liver and coral.
Add the remaining ingredients, except the lobster meat, Parmesan cheese and paprika, seasoning to taste with the salt, pepper and cayenne.
Mix well.
Fold in the lobster meat and pile back into the shells.
Sprinkle with the Parmesan cheese and a little paprika and pack in an airtight container.
Chill until ready to transport.
Garnish with sprigs of parsley and lemon wedges and serve with olive ciabatta, a mixed leaf salad and avocado slices, tossed in French dressing.
Questions, Comments and Reviews
By Same Chef
Chef
