Nassau Lobster Casserole    HT  MC   West Indian    80mins

Serves 4   Hot   Seafood    Shellfish   Main course  Caribbean  west Indies

Ingredients:

Instructions

1. Remove the flesh from the lobster (including the claws), cut into 2.5cm/1 inch pieces and place in a bowl with the lemon juice and a little salt. Toss and set aside.

2. Place the bacon in a flameproof casserole with 1 tbsp oil and sauté until the fat runs. Add the cubed bread to the casserole and fry gently till golden. 

3. Add the onion, garlic and capsicum to the casserole and cook until transparent but not brown.

4. Add the tomato and potato to the casserole together with the parsley, oregano, a pinch of coriander and 300ml/10fl.oz. of boiling water, then cook, half covered, for 30 minutes. Cool slightly.

5. Transfer to a food processor and blend until smooth, then return to cleaned casserole. Stir in the cream, sherry, Worcestershire sauce, lobster pieces and marinating liquid. Cook, stirring, over moderate heat through for 8-10 minutes. Taste and adjust seasoning if necessary. Serve hot.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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