Honduran Fire And Ice Lobster Recipes
ENSENADA LOBSTER THERMIDOR
Provided by Guy Fieri Bio & Top Recipes
Time 1h
Yield 2 servings
Number Of Ingredients 22
Steps:
- Bring a large stock pot of water to a boil. Add the salt, onion, bay leaf, peppercorns, lemon, and garlic. Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes. Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs. Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving.
- Preheat the oven to 400 degrees F.
- In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently. Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes. Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened. Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan. Remove from the heat.
- Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan.
- Place on a baking sheet and cook until the top browns, 8 to 12 minutes.
HONDURAN FIRE AND ICE LOBSTER
Pulled this from a recent newspaper page and simply fell in love with it! I, once again, have yet to try this but I'm going to once I can find everything.
Provided by Axel of the flames
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place damp kitchen towel on a stable work surface. Using the back of a heavy knife, whack a coconut along its circumference while rolling and rotating it along the toweled surface until it starts to slit open. To catch the water, give the coconut its last whack in a heavy bowl. once open , pat dry insides of coconuts, then cover and refrigerate.
- Place jalapeno, ginger, lobster stock, sugar, lime juice and coconut milk in a blender and puree until smooth.In a nonreactive bowl, toss lobster with the pureed mixture. Sprinkle with red onion, 1/4 cup shaved coconut, green onions, chives and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and 2 cups shaved coconut.
Nutrition Facts : Calories 381.1, Fat 27.3, SaturatedFat 23.6, Cholesterol 80.9, Sodium 271, Carbohydrate 19.3, Fiber 4.9, Sugar 7.8, Protein 19.4
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