KINGHAT ROASTED LOBSTER WITH PRAWNS AND MUSSELS

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Serve: 2

Ingredients

1 whole parboiled lobster
8 uncooked prawns with shell
300g of steamed mussels
8 garlic cloves minced
2 lemons ( 1 for juice, 1 cut into 4 wedges )
6 table spoon of unsalted butter
6 tablespoon of olive oil
Salt and fresh ground black pepper to taste
2 tablespoon of fresh chopped parsley

You can get parboiled lobster and pre- cleaned mussels from your local fishmonger. If not I’ll explain how to prepare both.

Preparing the lobster

In a large pot ¾ full of water, add 2 teaspoon of salt. Bring the water to boil. Keeping the rubber band on the lobsters’ claws. Lower the lobster upside down head first. Cover the pot and boil the lobster for 15 -20 min. The lobster should be bright vivid red colour when done. Remove the lobster from the pot and cut out the rubber band from the claws. Put on a plate to drain and cool.

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Preparing the prawns

Using a pair of sharp kitchen scissors, cut the prawns shell along the middle of the back, from nick to tail. Make a slight incision with a sharp knife, taking care not to cut deep from nick to the tail. Rinse and remove intestinal track.

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Preparing the mussels

Give your mussels a quick rinse. If they are pre- cleaned. Discard any that don’t close. Place ½ cup of water in a pot. On high heat, bring the water to boil. Add the mussels and steam for 5 to 10 min with lid on. When the mussels are open they are done. Drain the mussels in a colander and let it cool.

Note: if mussels are not pre cleaned. Rinse the mussels very well, using your fingers or paring knife. Remove any barnacles, sand, grit or beards.

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Method

Remove the claws from the lobster by twisting claw and knuckles apart, take care shell maybe sharp. Keep aside for your dish. Insert a sharp knife into the back of the head, cut down to the tail to cut in half. Scrape off green tomalley and red roe. Remove and dispose of the pale sac, grills in the head area and dark intestinal thread that runs the length of the tail and rinse.

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Preheat oven 240c/ gas 9. In a round paella pan or skillet oven proof pan. On medium heat Melt butter with oil.

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Stir in garlic for 1 min. Then add the 2 half lobsters and claws, prawns and mussels. Sprinkle 1 tablespoon of chopped parsley, salt and fresh ground black pepper to taste. Staring gently to combine.

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Place the pan in the oven and roast on high rack for 10 to 15 min staring once. When lobster is heated and prawns are pink. Remove from the oven squeeze one lemon juice and garnish with the remaining parsley with the lemon wedges on the side.

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Important tips

Extracting the meat from the lobster claws. Creak shell by tapping with a nut cracker or knife. Remove the inner meat with a fork or skewer.

After you have enjoyed your lobster. Make sure you take out the shells and Dispose of far away from your house and bin. As the odour the next day will be unbearable.

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