Lobster Fricassee with Old Rum

This recipe from Chef Yanic Malidor of Restaurant La Chaudière in Morne Rouge, Martinique, features the spiny lobster found in the Caribbean. We’ve adapted it for Northern lobster, which is more readily available

Ingredients

• Lobster Tails 4
• Vegetable Oil 1 Tbs
• Butter 1 Tbs
• Yellow Onion 1 small, finely chopped
• Garlic 2 cloves, finely chopped
• Green Bell Pepper 1/2, chopped
• Red Bell Pepper 1/2, chopped
• Fresh or Canned Roma Tomatoes 3, chopped
• Fresh Thyme 1 sprig
• Bay Leaf 1
• Cumin 1/2 tsp
• Paprika 1/2 tsp
• Salt & Freshly Ground Black Pepper to taste
• Dark Rum ¼ cup
• Hot Sauce for serving (optional)

Cook It

1. Bring a pot of water to the boil and cook the lobster tails for 4 minutes. Drain and set aside.
2. Heat the oil and butter in a large frying pan. Add the onions and fry them over medium heat until translucent.
3. Add the garlic, peppers and tomatoes and cook over medium heat for 10 minutes, stirring occasionally.
4. Add the thyme, bay leaf, cumin, paprika, salt and pepper, mix well.
5. Add the rum and allow to simmer for 5 minutes.
6. Using kitchen scissors or a sharp knife, crack the lobster tails and remove the meat. Cut into bite-size pieces.
7. Add the lobster meat to the frying pan and stir to combine. Allow to simmer for 5 minutes.
8. Serve with steamed rice and hot sauce, if you like.