Cayman-Style Lobster

Seafood · world favourite.

Ingredients

• 6 Lobster
• 1/2 cup Chicken Stock
• 1/2 cup Red Pepper
• 1/2 cup Green Pepper
• 1/2 cup Onion
• 2 cloves minced Garlic
• 1/2 Scotch Bonnet
• To taste Salt
• To taste Pepper
• To taste Thyme
• 2 tsp Cornstarch
• 2 tablespoons Olive Oil

Method

1. Bring to a boil — Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot.
2. Bring to a boil — Quickly plunge lobsters, headfirst, into boiling water.
3. Bring to a boil — Cover and boil for 20 minutes or until lobsters turn red.
4. Continue cooking — Remove lobster and allow it to cool. Remove lobster tails and cut shell down to middle to remove the meat.
5. Continue cooking — Cut the tail meat down the middle to remove the vein inside.
6. Continue cooking — Remove large claws and smaller legs by twisting them away from the body.
7. Continue cooking — A nut cracker can be used to crush the claw and legs to remove the meat inside.
8. Prep and chop — Chop lobster meat. Heat butter or olive oil in large pan over low heat.
9. Continue cooking — Sauté red, green and scotch bonnet peppers, thyme and garlic.
10. Add ingredients — Add salt and chicken stock to pan. Then, add lobster meat and sauté for 10 to 15 minutes.
11. Mix together — Thicken sauce with the corn starch and water mixture.
12. Serve — Serve with your choice of vegetables, salad and/or rice.

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