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Nassau Lobster Casserole    HT  MC   West Indian    80mins

Serves 4   Hot   Seafood    Shellfish   Main course  Caribbean  west Indies

Ingredients:

4  Cooked Lobsters 

3 tbsp Lemon Juice

Salt and White Pepper

100g/4oz Streaky Bacon, finely chopped

1 tbsp Oil

150g/5oz White Bread, cubed

2 Onions, finely chopped

1 Capsicum, deseeded and chopped

 

2 Garlic Cloves, crushed

225g/8oz tinned Chopped Tomatoes

3 Potatoes, peeled and diced

1 tbsp Fresh Parsley, chopped

1 teasp Dried Oregano

Ground coriander

300ml/10fl.oz. Double Cream

1 tbsp Sherry

1 tbsp Worcestershire Sauce

 

 

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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Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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