Coconut fried lobster kabob with pineapple
Lobster pate with mango cumberland sauce
Lobster croquette with lime curacao tartar
8 oz. lobster meat, cooked
1 cup tomato juice
1 1/4 oz Vodka
4 green onions, chopped
little bit if thyme (dried)
little bit of oregano (dried)
little bit of fresh parsley chopped
1 cup sour cream
2 pkg. unflavoured gelatin
Chop lobster meat in blender or food processor until it is in small chunks. Place lobster meat in large bowl, add seasonings, onions, sour cream and blend. Dissolve gelatin in a bit of the tomato juice, bring rest of juice & vodka to a boil and mix gelatin with rest of hot tomato juice.
Pour hot juice over lobster mixture and blend well, by hand.
Pour into mold and refrigerate 4-6 hours
1 mango diced
1 cup white dessert wine
1/8 cup port wine
1 minced shallot
1 tsp green peppercorn
juice and zest of 1 lime & 1 orange
Simmer all ingredients until mango is soft.
Puree & chill
1 large baking potato peeled & chopped
1 6 oz lobster tail boiled and reserve
4 oz boursin cheese
1 egg yolk
1 tsp salt
1/2 tsp cracked pepper
1 tsp flour
1 egg beat with 1 tbls water
1/2 cup almonds finely crushed in food processor
Boil potato in reserved lobster water. Drain and mash. Add remaining ingredients except egg and almonds and cool.
When potato mix is cooled roll into 2-3 oz balls. Then flour potato balls, dip in egg wash and roll in almonds. Fry in hot oil that is at 350 degrees for about 4-5 minutes
Lime Curacao Tartar
1 cup mayo
Juice and zest of 1 lime
1 tbls Curacao Liquer
1 minced shallot
1 tbls diced red bell pepper
1 tbls minced fresh parsley
1 tsp apple cider vinegar
Pinch of salt and pepper
Combine all ingredients
Coconut Fried Lobster Kabob
2 8- oz lobster tails cut into 2 oz chunks Flour
2 eggs plus 2 tbls water beaten well
8 oz shredded coconut
Roll lobster chunks in flour, dip in egg wash and roll in coconut.
Fry in hot oil at 350 degrees until light golden brown about 2 minutes.
Skewer lobster chunks with mango, tomato, yellow pepper, red onion
Roast in oven at 375 degrees about 10 minutes.
Pineapple rum butter
1/2 cup white wine
1/2 cup pineapple juice
2 tbls dark rum
2 tbls heavy cream
4 tbls butter
Pinch of salt & pepper
Reduce wine, juice and rum in sauce pan over medium heat to about 1/4 cup. Add cream, whisk in butter and salt & pepper.