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The Fish Society > "f" > Freshly cooked lobster

BROWSE FISH >

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Freshly cooked lobster

SEE OUR OTHER LOBSTER

These are native lobster from Scotland or Cornwall, depending on supplies. Cooked by us, then swathed in bubble wrap to keep them intact in your freezer. These are very popular, but you should consider two alternatives: raw lobster, or (raw) rock lobster tails.

SERVINGS: although you can cut any lobster in half and get two servings, if your fish is under 500g, those two servings are going to look pretty modest.

PRICES: if comparing prices, please note that the weight stated is the weight you will receive. A lobster loses 10% of its weight when cooked.

sorry - out of stock

email me when in stock

 
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Recipe

You'll find it hard to avoid this dish in Barbados, where it's served with Cou Cou - a cornmeal and okra concoction plus a rich sauce containing - you guessed - plenty of peppers.

 

Serves 4

 

8 "butterfly" fillets of flying fish

2 limes

3 tsps salt

60g Bajan seasoning*

Marjoram, thyme or both  - about an ounce of each if fresh, less if dried

1 large onion, sliced

1 clove garlic

vegetable oil

 

1 At least two hours before you plan to start cooking, marinate the fish in the salt and lime for 10 minutes then rinse, pat dry and rub in the seasoning. Leave for 90 minutes.

2 Roll each fillet up (start at tail) and secure with a cocktail stick.

3 Saute the onion and garlic until cooked through. Add the herbs and cook for a further 2 minutes.

4 Put the fish on top of the mixture, cover, reduce hear and cook for ten minutes or until fish is cooked.

 

*Bajan seasoning, see this web discussion. As to quantities, your guess is as good as ours.