Minced lobster (or minced crawfish) is an epicurean delight, an ambrosial dish with savoury morsels of Spiny or Rock Lobster seasoned with herbs, spices and stewed in a zesty tomato-based sauce.
2 Rock lobster tails (each about 1 lb/450 g)
1 Tbsp (15 mL) seafood seasoning
1/4 cup (60 mL) olive oil
1/4 onion, diced
2 cloves garlic, diced
½ green bell pepper, diced
½ red bell pepper, diced
2 tsp (10 mL) tomato paste
½ ripe tomato, diced
¼ cup (60 mL) water or fish stock
1 Tbsp (15 mL) Worcestershire sauce
3 sprigs fresh thyme leaves
¼ tsp (1 mL) ground black pepper
Juice of 1 lemon
1 Tbsp (15 mL) Caribbean pepper sauce (hot sauce)
2 tsp (10 mL) diced fresh Italian Parsley
Steamed Coconut Jasmine Rice (recipe: islandgurlfoods.com)
1. Using clean shears, remove lobster meat from the shells. Discard shells (or rinse and set aside to stuff), and place meat on a cutting board. Dice meat with a sharp knife. Add seafood seasoning. Set aside.
2. In a large skillet, heat oil over medium heat. Add onion, garlic, green and red peppers and cook for 3 minutes.
3. Stir in tomato paste. Add tomato and cook for 2 minutes. Stir in water (or stock), Worcestershire sauce and bring to a boil. Add lobster and cook for 10 minutes or until opaque and done. Adjust seasoning and serve at once over Steamed Coconut Jasmine Rice.