This month we delve into the Royal Recipes collection to bring you a recipe from Chef Arturo Muñoz at Captain’s Cove. It’s a delicious way to serve Caribbean lobster for a special lunch on the deck. Try this tasty roll of diced lobster in a creamy sauce on a freshly baked brioche bun. Enjoy!
1 lobster tail
Brioche bun
5g mixed herbs
50g US-style mustard
65g olive oil
6g lime juice
35g butter
Salt and freshly ground pepper
2g paprika
8g corn oil
120g potato wedges
Method
Scoop the lobster meat out of the shell and cook in boiling water with salt for about eight minutes. Then plunge in cold water with ice cubes to stop the cooking process. Once the lobster is cool dice it in small cubes.
Put the mustard, lime juice, olive oil, paprika, salt and pepper in a bowl and beat with a balloon whisk until the sauce has the consistency of mayonnaise. Leave to rest 2 minutes in the fridge.
Put the lobster and butter in a cold saucepan and gradually heat it up until the butter melts and soaks into the lobster. Drain the excess butter and mix the lobster and the dressing. Add the herbs and mix well.
Serve on a heated brioche bun with fried or oven-baked potato wedges and a glass of dark beer.
Stay posted for more Royal Recipes in future editions of The Royal Reporter and the Royal Resorts blog. If there is a recipe you would like to see us publish, we would love to hear from you.
