Dinner

Cayman-Style Lobster

Name: Cayman-Style Lobster
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 6 lobster; 1/2 cup chicken stock; 1/2 cup red pepper; 1/2 cup green pepper; 1/2 cup onion; 2 cloves minced garlic, minced; 1/2 Scotch bonnet pepper; salt, To taste; black pepper, To taste; thyme, To taste; 2 tsp cornstarch; 2 tablespoons olive oil; water, as needed

Tender boiled lobster meat sautéed with peppers, Scotch bonnet, garlic, thyme, and chicken stock in a lightly thickened sauce.

1 hr
220 kcal
Pescatarian
Seafood

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Rinse the lobster under cold running water.
Step 2:
Bring water and salt to a boil in a 12-quart pot.
Step 3:
Quickly plunge the lobsters headfirst into the boiling water.
Step 4:
Cover and boil for 20 minutes, or until the lobsters turn red.
20 min
Step 5:
Remove the lobster and allow it to cool.
Step 6:
Remove the lobster tails and cut each shell down to the middle to remove the meat.
Step 7:
Cut the tail meat down the middle and remove the vein inside.
Step 8:
Remove the large claws and smaller legs by twisting them away from the body.
Step 9:
Use a nutcracker, if desired, to crush the claws and legs and remove the meat inside.
Step 10:
Chop the lobster meat.
Step 11:
Heat the olive oil in a large pan over low heat.
Step 12:
Sauté the red pepper, green pepper, Scotch bonnet pepper, thyme, and garlic.
Step 13:
Add salt and chicken stock to the pan.
Step 14:
Add the lobster meat and sauté for 10 to 15 minutes.
10–15 min
Step 15:
Thicken the sauce with the cornstarch and water mixture.
Step 16:
Serve with your choice of vegetables, salad, and/or rice.