Lobster Frigador Recipe

Summary

Health IndexAverageCuisineAmerican
CourseSide Dish

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.

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