Baked lobster with ackee

Patrick Williams

Patrick Williams

12th January 2016

Baked lobster with ackee

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Baked lobster with ackee recipe. This is my recipe for baked lobster with ackee - Serves 4

Ingredients

  • 4x450g lobsters
  • 1x court-bouillon
  • 1 large red onion finely diced
  • 4 cloves garlic thinly diced
  • ½ scotch bonnet chilli finely chopped
  • Pinch saffron
  • Pinch curry powder
  • 5 tablespoons olive oil
  • 5 tablespoons tomato puree
  • 1 x 400g/14ox tin ackee drained
  • Salt and pepper
  • 1tablespoon chopped flat leaf parsely

Method

Poach the lobsters in the court-bouillon for about 5 minutes. When cooked remove from the liquor and leave to cool. In a thick-bottomed pan cook the onion, garlic, scotch bonnet, saffron and curry powder in a little olive oil until the vegetables are nicely coloured. Stir in the tomato puree.

Add the ackee to the other vegetables in the pan and leave to simmer for five minutes. Season and sprinkle with the parsely.

Remove the claws from the lobsters and split the bodies in half lengthways. Remove all the flesh and discard the debris from the head. Wash out the body and shell. Crack the claws open and remove the claw meat, discarding the shells. Slice up all the flesh. Fill the body shells with the ackee mix. Top this with warm sliced pieces of lobster. Place on a baking tray and warm in the oven for five minutes at 200°C/400°F/gas 6. Serve with a crisp salad of leaves and herbs.

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