Chef's Pili-Pili Lobster Thermidor (Classic)
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 1 medium lobster, cooked
- 1 tsp olive oil
- 20g fresh mint, finely chopped
- ½ tsp sea salt and ground black pepper
For the sauce
- 25g butter unsalted
- 25g fresh parmesan, grated
- 30g shallot, finely chopped
- 30g curly parsley, finely chopped
- 150ml fish stock (homemade)or fish stock cube, gluten free
- 50ml white wine
- 100ml double cream
- ½ tsp English mustard
- 2 tbsp Rumba Chilli sauce
- 1 tbsp safou, skin peeled and stoned (steamed about 10 minutes)*
- ½ tsp salt and freshly ground black pepper
For the plantains
- 2 large plantain, cut into cube
- Vegetable oil, for deep-frying
Method
To make safu steamed. Place the safu in bowl with hot water and cover about 10 minutes. Put on one side and keep cold. Skin peeled and stoned. (keep the fruit paste for the sauce)
Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.
To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occasionally. Add the mustard, safu fruit paste, Rumba lemon sauce, parsley, and season to taste. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.
To make the diced plantains. Turn the heat to 190C. Place the plantain into the hot oil and fry for 5–9 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster.
The plantain is a variety of the banana family. it is ready to cook when its skin begins to change from green to yellow and is best cut crosswise into two centimetres discs and fried.
Safou Dacryodes edulis is a fruit tree native to Africa, sometimes called safou (Congo), ube (Nigeria), African or bush pear, bush butter tree, or butter fruit.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya