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Lobster Frigador

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  Cooked lobsters 3 Small
  Olive oil 45 Milliliter (3 Tablespoon)
  Spring onions 1 Bunch (100 gm), chopped
  Mayonnaise 4 Fluid Ounce (120 Milliliter / 1/2 Cup)
  Creme fraiche 4 Fluid Ounce (120 Milliliter / 1/2 Cup)
  Brandy 30 Milliliter (2 Tablespoon)
  Strong cheddar cheese 2 Ounce, grated (50 Gram, 1/2 Cup)
  Salt To Taste
  Freshly ground black pepper To Taste
  Cayenne 1⁄4 Teaspoon
  Parmesan cheese 1 Ounce, grated (25 Gram, 1/4 Cup)
  Paprika To Taste
  Parsley sprigs 1 (For Garnish)
  Lemon wedges 4 (For Garnish)
  Olive ciabatta 1 (For Serving)
  Mixed leaf salad 1 Cup (16 tbs) (For Serving)
  Sliced avocado 1⁄2 Cup (8 tbs), tossed in french dressing (For Serving)
  French dressing 1 Tablespoon (For Tossing The Salad)

Twist off and crack the lobster claws.
Remove the meat.
Cut each lobster in half lengthways along the back with a sharp knife and remove the stomach sacs, gills and the black vein running down the tails.
Carefully remove the green, creamy livers in the heads and place in a fairly large bowl.
Scoop out any coral in the tails and add to the bowl.
Remove the meat and cut into neat pieces.
Wash and dry the shells.
Heat the oil in a frying pan (skillet) and fry (saute) the spring onions for 1 minute to soften slightly.
Remove from the heat and add to the liver and coral.
Add the remaining ingredients, except the lobster meat, Parmesan cheese and paprika, seasoning to taste with the salt, pepper and cayenne.
Mix well.
Fold in the lobster meat and pile back into the shells.
Sprinkle with the Parmesan cheese and a little paprika and pack in an airtight container.
Chill until ready to transport.
Garnish with sprigs of parsley and lemon wedges and serve with olive ciabatta, a mixed leaf salad and avocado slices, tossed in French dressing.

Recipe Summary

Side Dish

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Lobster Frigador Recipe