Lobster Frigador Recipe
Ingredients
| 3 small cooked lobsters | ||
| 45 ml/3 tbsp olive oil | ||
| Spring onions | 1 Bunch (100gm), 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 | ||
| Ground black pepper | 1 To taste | |
| 1.5 ml/1/4 tsp cayenne | ||
| 25 g/1 oz/1/4 cup Parmesan cheese, grated | ||
| Paprika | ||
| Sprigs of parsley | ||
| Lemon wedges | ||
| Olive ciabatta | ||
| Mixed leaf salad | ||
| Sliced avocado, tossed in French dressing | ||
| Salt | To Taste | |
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.
Chef
