Cayman-Style Lobster
Cayman-Style Lobster — a Cayman Islands seafood favorite.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Dinner
Ingredients
- 6 pcs lobster
- 0.5 g chicken stock
- 0.5 g red pepper
- 0.5 pcs green pepper
- 0.5 g onions
- 2 pcs garlic
- 0.5 pcs scotch bonnet
- 1 pcs to taste salt
- 1 pcs to taste pepper
- 1 pcs to taste thyme
- 2 tbsp cornstarch
- 2 g olive oil
Instructions
- Rinse the lobsters thoroughly under cold running water.
- Fill a 12-quart pot with water, season with salt, and bring it to a boil.
- Quickly lower the lobsters into the pot headfirst once the water is boiling.
- Cover the pot and cook the lobsters for about 20 minutes, or until their shells turn red.
- Remove the lobsters from the pot and let them cool.
- Twist the tails off and split the tail shells down the center to expose the meat.
- Cut the tail meat lengthwise and remove the vein.
- Twist the large claws and the smaller legs away from the bodies.
- Use a nutcracker or similar tool to crack the claws and legs and extract the meat.
- Chop the lobster meat.
- Heat butter or olive oil in a large pan over low heat.
- Sauté the red and green peppers, scotch bonnet, thyme, and garlic in the pan.
- Add salt and pour in the chicken stock.
- Stir in the lobster meat and sauté for 10 to 15 minutes.
- Whisk cornstarch with water to make a slurry and add it to the pan to thicken the sauce.
- Serve the lobster with your choice of vegetables, salad, and/or rice.