Cayman-Style Lobster

Name: Cayman-Style Lobster
Yield: 1
Ingredients: 2 tablespoons Olive oil; 0.5 cups Onion; 2 cloves Garlic; Pepper; Salt; 2 teaspoons Cornstarch; 0.5 cups Red Pepper; Thyme; 0.5 cups Green Pepper; 0.5 cups Chicken Stock; 0.5 Scotch Bonnet; 6 Lobster

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 1 (estimated)

Nutrition facts

Protein6 %6 g
Carbs28 %28 g
Fat66 %29 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	386 kcal	94 kcal
Protein	6 g	1.5 g
Carbs	28 g	6.8 g
Fat	29 g	7.1 g

One serving is about 410 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness40/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cayman Islands

Ingredients

2 tablespoons Olive oil
120 ml OnionOriginal: 0.5 cups
2 cloves Garlic (minced)
Pepper (To taste)
Salt (To taste)
2 teaspoons Cornstarch
120 ml Red PepperOriginal: 0.5 cups
Thyme (To taste)
120 ml Green PepperOriginal: 0.5 cups
120 ml Chicken StockOriginal: 0.5 cups
0.5 Scotch Bonnet
6 Lobster

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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