Nassau Lobster Casserole HT
MC West Indian 80mins
Shellfish Main course Caribbean west Indies
tbsp Lemon Juice
and White Pepper
Streaky Bacon, finely chopped
White Bread, cubed
Onions, finely chopped
Capsicum, deseeded and chopped
Garlic Cloves, crushed
tinned Chopped Tomatoes
Potatoes, peeled and diced
tbsp Fresh Parsley, chopped
teasp Dried Oregano
tbsp Worcestershire Sauce
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
Place the bacon in a flameproof casserole with 1 tbsp oil and sauté until the
Add the cubed bread to the casserole and fry gently till golden.
Add the onion, garlic and capsicum to the casserole and
cook until transparent but not brown.
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.
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
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