Baked lobster with ackee

Patrick Williams

Patrick Williams

12th January 2016
Patrick Williams

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


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.