Lobster medallions served on a bed of baby corn pancakes with eggplant salsa
Serves : 4 Time required : One hour
You will need
2 lobsters ( 1.5 kg ) 20 g butter 100 g onions, chopped 400 ml fish stock 10 g fresh basil 10 g fresh thyme 2 bay leaves Freshly ground black pepper to taste 200 g corn kernels 300 ml pancake mix 100 g bell peppers , diced 100 g tomatoes , peeled and chopped 200 g eggplant salsa or chutney of your choice
For the Cajun seasoning
10 g salt 10 g black pepper powder 10 g fresh garlic 30 g onion , chopped fine 4 g nutmeg powder 10 g parsley , chopped 30 g red pepper powder 10 g chilli powder
Method
1, Combine all ingredients for cajun seasoning and refrigerate till serving time.
2, Heat butter in a pan and sauté the onion for four minutes. Add the fish stock and herbs and bring to boil.
3, Remove the shell from the lobster body , apply some of the cajun mix to the lobster tail and skewer with a wooden barbeque stick. Firmly wrap the lobster in a cling film ( transparent kitchen plastic foil ) and place in the fish stock.
4, When the stock comes to a boil , lower the heat and let it simmer for 10 minutes. Remove the lobster from the stock and keep aside.
5, Add corn kernels to the pancake mix and prepare 12 small sized pancakes .
6, Unwrap the lobster tail , slice into medallions , place on top of the pancake.
7, Heat butter in another pan and sauté the bell peppers and tomatoes lightly. Add the fresh herbs and a little fish stock and pour over the lobster medallion.
8, Serve with eggplant salsa or chutney of your choice.
Serves : 4
Time required : One hour
You will need
2 lobsters ( 1.5 kg )
20 g butter
100 g onions, chopped
400 ml fish stock
10 g fresh basil
10 g fresh thyme
2 bay leaves
Freshly ground black pepper to taste
200 g corn kernels
300 ml pancake mix
100 g bell peppers , diced
100 g tomatoes , peeled and chopped
200 g eggplant salsa or chutney of your choice
For the Cajun seasoning
10 g salt
10 g black pepper powder
10 g fresh garlic
30 g onion , chopped fine
4 g nutmeg powder
10 g parsley , chopped
30 g red pepper powder
10 g chilli powder
Method
1, Combine all ingredients for cajun seasoning and refrigerate till serving time.
2, Heat butter in a pan and sauté the onion for four minutes. Add the fish stock and herbs and bring to boil.
3, Remove the shell from the lobster body , apply some of the cajun mix to the lobster tail and skewer with a wooden barbeque stick. Firmly wrap the lobster in a cling film ( transparent kitchen plastic foil ) and place in the fish stock.
4, When the stock comes to a boil , lower the heat and let it simmer for 10 minutes. Remove the lobster from the stock and keep aside.
5, Add corn kernels to the pancake mix and prepare 12 small sized pancakes .
6, Unwrap the lobster tail , slice into medallions , place on top of the pancake.
7, Heat butter in another pan and sauté the bell peppers and tomatoes lightly. Add the fresh herbs and a little fish stock and pour over the lobster medallion.
8, Serve with eggplant salsa or chutney of your choice.
Nutritive value of each serving – 691.0 kcal