| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 4 |
|
Rock lobster |
| 4 |
tb |
Trinidad marinade |
| 1/2 |
|
Lemon; juiced |
| 1/2 |
dl |
Olive oil |
| 2 |
|
Handfuls rocket |
| 1 |
bn |
Basil packed |
| 1 |
|
Handful baby spinach picked |
| 10 |
g |
Freshly grated parmesan |
| 1/2 |
dl |
Chilli oil |
| 1/2 |
dl |
Balsamic vinegar |
| 2 |
|
Plum tomatoes; seeded and diced |
| 1 |
tb |
Chopped herbs |
|
|
Salt and pepper |
INSTRUCTIONS
Drop the rock lobster into boiling salted water for 20 seconds. Refresh in
iced water. Cut the lobster in half and marinade in the Trinidad marinade
for 20 minutes then brush with oil and grill until just done.
Mix the lemon juice with the remaining olive oil and season. Place the
lobster on the dish. Toss the rocket, basil, spinach and parmesan cheese in
the dressing. Season with pepper. Arrange on the lobster.
Mix the chilli oil with the balsamic vinegar. Add the diced tomatoes and
herbs. Arrange on top of the lobster.
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