When it comes to cooking supreme lobster most people get into a traditional mode. Lobster comes from the wonderful ocean like other seafood. It certainly is a feast but it is alright to give yourself free rein when cooking lobster and try something new. You could mince it for balls, serve it raw, cut it into small pieces for salads, put it on a pizza, or deep fry it in dough to name a few examples. Here I present you with a slightly wild party lobster. I recommend using your fingers, squeeze the lime over the lobster, pop a few pomegranate seeds in your mouth after the supreme lobster and enjoy as their juices burst in your mouth. The dragon fruit is mostly for garnish and the pink color affects the animal in us – all together it is a good mix.
Raw Party Lobster
8 supreme lobster
seeds from one to two pomegranates
1 dragon fruit
1/2 onion, finely chopped
1/2 red onion, finely chopped
3 cloves of garlic, pressed
1 tbsp tarragon
1/2 tsp Worcestershire sauce
juice from one lemon
2 tbsp olive oil
1/2 tsp Maldon sea salt
3 tbsp white wine
1 tbsp white wine vinegar
Put the ingredients into a glass- or steel bowl and stir well. Rinse and dry the supreme lobster. Cut about half the shell off so that 3 joints remain. Cut the fish in the center up towards the rest of the shell and put it in the marinade. Refrigerate for 1 hour. Fish the supreme lobster out of the marinade and place on top of the dragon fruit on a plate or platter. Remove the pomegranate seeds and serve them with the dish. Squeeze the lime over just before serving the supreme lobster.
More recipes from my site and from the book The Chef And The Enthusiast.
Tandoori Pollock Recipes – Raita Recipe
Catfish Recipe On A RitZ Cushion
Heartwarming Cod Fillets In Cheese Sauce
Fancy Pollock Recipe, Fresh Pollock Fish
Beer Grilled Shrimp Recipe, An Easy Party Food
Cool Seafood Appetizers With Homemade Waffle Mix