Lobster - Premium Seafood

Succulent sauce to serve over white fish or crepes, or as a dipping sauce.

• bodies, legs, and shells of 2-3 lobsters
• 3 cups (750 mL) heavy cream (35% M.F.)
• juice of ½ lemon
• 1 bay leaf
• 2 tbsp (30 mL) tomato paste
• salt and white pepper
• grated Parmesan cheese

Prepare lobster carcasses by reserving any tomalley or roe and discarding stomach, eyes and digestive tract. Crush shells and bodies and place in a heavy saucepan with tomalley, roe, cream, lemon juice and bay leaf. Bring to simmer and cook gently for 50 minutes, stirring occasionally with a wooden spoon. Place a small amount of cream mixture in a bowl and stir in tomato paste. Return to saucepan and simmer for 10 minutes longer.

Strain mixture through a fine sieve, being sure to extract all the juices and tiny bits of lobster meat. Return to a clean saucepan and bring to serving temperature. Adjust seasoning with salt and pepper. Stir in Parmesan cheese, 1 tbsp (15 mL) at a time, until sauce reaches desired thickness.

Yields 1 ½ cups (375 mL).

Sun-dried tomatoes are available either dry or oil-packed. If using the dry variety, reconstitute in warm water to soften, then drain. Always drain tomatoes that are packed in oil.

• ¾ lb (375 g) large scallops
• 4 tbsp (60 mL) butter
• 3-4 shallots, minced
• 4 cooked lobster tails, split
• ½ cup (125 mL) white wine
• ½ cup (125 mL) sun-dried tomatoes, reconstituted (or well-drained, seeded, chopped tomatoes)
• 4 tbsp (60 mL) fresh basil, chopped salt and pepper to taste
• dash of cayenne
• ½ cup (125 mL) heavy cream (35% M.F.)
• 4 oz (125 g) Havarti cheese, grated fresh pasta to serve 4

Sauté scallops in butter over medium-high heat for 1 minute. Add shallots and lobster tails. Bring to a simmer and cook only until scallops are opaque, about 2 more minutes. Remove from pan and keep warm. Deglaze pan with wine; add tomatoes and basil. Season with salt, pepper and cayenne. Add cream and simmer sauce to thicken slightly. Stir in cheese and heat until melted. Return seafood to sauce and serve immediately over prepared pasta.

Serves 4.

Flavour to this entree added using blanched fiddleheads instead of broccoli or zucchini. Try it with your own choice of vegetable combinations.

• 2 cups (500 mL) lobster meat
• 2 tbsp (30 mL) canola oil
• 1 cup (250 mL) fresh mushrooms, sliced
• 1 cup (250 mL) celery, diagonally sliced
• 1 cup (250 mL) cauliflower florets
• 1 cup (250 mL) broccoli florets or sliced zucchini 1 red or yellow pepper, cubed
• ½ cup (125 mL) fish or chicken stock
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) cold water
• 1 tbsp (15 mL) soya or oyster sauce
• 1/8 tsp (0.5 mL) hot red pepper flakes, or to taste salt and pepper to taste
• 1 tsp (5 mL) dulse flakes (optional)

Coarsely chop lobster, removing cartilage and any shell pieces; set aside. In a wok or large skillet, heat canola oil over medium-high heat. Add vegetables and stir or toss quickly for 1-2 minutes. Add broth and cover to allow vegetables to steam until crisp tender. Mix cornstarch with cold water; add soya or oyster sauce and hot pepper flakes. Stir into hot broth in wok and coat all vegetables. Add lobster and heat through. Sprinkle with dulse flakes and serve with rice or pasta.

Serves 4.

Cut the chicken and lobster pieces in medallions and serve them alternately on the plate. Drizzled with a rich sherry-flavoured cream sauce, this dish is a perfect entree for special occasions.

• 2 lobsters (1 ½ lb/650 g each)
• 5 tbsp (75mL) vegetable oil, portioned
• ½ cup (125 mL) sherry
• 1 1/3 cups (325 mL) heavy cream (35% M.F.)
• 4 boneless chicken breasts (4 oz/125 g each) flour, for dusting
• salt and pepper to taste

Bring a large kettle of salted water to a full boil. Plunge lobsters head first into water and hold under water with a wooden spoon for 4 minutes. Remove from water and set aside until cool enough to handle.

Separate claws and tails from lobster bodies. Remove tomalley from bodies and reserve. (Tomalley is the soft olive-green liver, found in the body of the lobster. It is considered a delicacy, and can be eaten alone or incorporated into sauces.)

Crack claws and slice tails (shells and meat) into medallions. In a large skillet, heat 3 tbsp (45 mL) oil until hot and saute lobster pieces, stirring occasionally, for 2 -3 minutes. Deglaze pan with sherry, bring to a boil; add cream and simmer for 8 -10 minutes until cooked.

Preheat oven to 400°F (200°C). Dredge chicken in flour, coating lightly. Heat 2 tbsp (30 mL) oil over high heat in a heavy ovenproof skillet and brown chicken, turning once. Place skillet in oven and bake until chicken is no longer pink in the centre (5 -7 minutes).

With a slotted spoon, remove lobster from pan. Separate meat from shells and keep warm. Return sauce to medium heat, whisk in reserved tomalley and juices and reduce until slightly thickened. Season sauce with salt and pepper. Arrange lobster and chicken on plates and top with cream sauce.

Serves 4.

Rich, yet delicately flavourful, this luncheon dish will delight your palate and bring accolades from your guests.

• 2 eggs
• 1 tbsp (15 mL) finely minced onion
• 1 tbsp (15 mL) finely minced garlic
• 10 oz (300 g) lobster meat, chopped
• 1/3 cup (75 mL) chopped fresh parsley
• 1/3 cup (75 mL) chopped fresh basil zest of 2 lemons
• ½ cup (125 mL) breadcrumbs
• 1 tsp (5 mL) honey
• salt and pepper
• 12 oz (1 pkg) gyoza (dumpling)
• wrappers egg wash (1 beaten egg + ½ tsp/2 mL water)
• 1 pkg (375 g) fresh spinach
• cream sauce (recipe follows)
• gremolata (recipe follows)

In a medium-sized bowl, whisk eggs. Add onion, garlic, lobster, parsley, lemon zest, breadcrumbs, honey, salt and pepper; mix to combine. Mixture should be firm; add additional bread crumbs, if necessary.

If using a dough press, place wrapper on press, brush edges with egg wash and place 1 tbsp (15 mL) lobster mixture in centre of wrapper. Fold dough press to form a furled crescent shape. If shaping by hand, place wrapper on work surface, brush edges with egg wash and centre 1 tbsp (15 mL) lobster mixture. Fold in half, forming a crescent shape, and crimp firmly to seal. Place ravioli on baking sheet covered with a damp towel. Repeat process with the rest of the mixture.

In a large saucepan two-thirds full of boiling salted water, cook 4-5 ravioli at a time until they rise to the top and are cooked, about 4 minutes. With a slotted spoon, remove ravioli to an oiled baking sheet and cool.

Repeat until all are cooked.

Add ravioli to warm cream sauce and bring to serving temperature. In a saucepan of boiling water, cook spinach until wilted, about 1 minute; drain well.

To serve: centre spinach on 6 warmed serving plates; top with ravioli and spoon additional cream sauce around. Garnish with sprinkling of gremolata.

Serves 6.

Cream Sauce

• 1 tsp (5 mL) olive oil
• 2 tbsp (30 mL) minced onion
• 2 tbsp (30 mL) roasted garlic*, minced
• ½ cup (125 mL) white wine
• 2 tbsp (30 mL) butter, cubed juice of 2 lemons
• 2 cups (500 mL) heavy cream (35% M.F.) salt and pepper

In a skillet, heat olive oil; add onion and cook until translucent. Stir in roasted garlic and deglaze pan with wine. Whisk in butter, lemon juice and cream; cook on low heat for flavours to fuse, about 10 minutes. Remove from heat, cover and let rest another 10 minutes. Strain through a fine sieve and return to skillet; adjust seasoning with salt and pepper to taste.

Gremolata (garnish)

• 2 tbsp (30 mL) chopped fresh basil
• 2 tbsp (30 mL) chopped fresh parsley zest of 1 lemon

In a bowl, toss together basil, parsley and lemon zest.

*To roast garlic: Remove outer skin from whole garlic bulbs and trim Y2 inch (1 cm) from the pointed end. Pour a small amount of olive oil over the cut ends and bake, covered, in preheated 375°F (190°C) oven until cloves are browned and soft, about 30 minutes. Squeeze individual cloves from bulb. Store refrigerated 3-4 days or freeze.

Creative chefs love to introduce personal ingredients into traditional recipes.

• 2 lb (1 kg) cooked lobster bodies and claw shells
• ½ cup (125 mL) butter
• 1 small carrot, chopped
• 1 small stalk celery, chopped
• 1 red pepper, chopped
• 1 red onion, chopped
• 1 head fennel, chopped
• 1 tomato, chopped
• 5 garlic cloves, minced
• 4 bay leaves
• 4 star anise, toasted*
• 4 whole cloves, toasted*
• 1 tbsp (15 mL) annatto seed paste** (or a pinch of saffron)
• 1 tbsp (15 mL) white peppercorns
• 1 tbsp (15 mL) maple syrup
• 1 cup (250 mL) white wine
• ½ cup (125 mL) brandy
• 8 cups (2 L) heavy cream (35% M.F.)

Remove the lobsters’ sand sacs (the organ located behind the eyes); break up lobster bodies and claws into medium-sized pieces. Reserve.

Heat butter in a large saucepan over medium low heat. Add vegetables and spices and sweat, covered, until vegetables are softened and begin to colour, about 5 minutes. Add lobster shells and maple syrup and cook, uncovered, until they begin to stick and there is no moisture, about 8 minutes. Raise heat to medium-high, add wine and brandy and deglaze, stirring frequently, until liquid evaporates.

Reduce heat to medium, add cream and slowly bring to a simmer, being careful not to boil. Remove from heat, cool to room temperature and then refrigerate for 2 hours, allowing flavours to blend. Bring back to room temperature and strain through a fine-mesh strainer. Return bisque to saucepan, bring back to a low simmer and cook for 2 minutes. Serve immediately.

Serves 6.

*To toast spices: heat a heavy skillet over medium heat until hot. Add spices and toast, stirring frequently, until fragrant, about 2 to 5 minutes.

**Annatto seed paste is a derivative of the achiote seed and is commonly used in Mexican cookery for its flavour and yellow colouring. It can be found in Mexican food stores.

A European flavour to Atlantic lobster with these potato pancakes accompanied by sour cream sauce.

• 3 medium-sized potatoes, peeled
• 1 tbsp (15 mL) all-purpose flour
• 1 egg, slightly beaten
• pinch of salt
• vegetable oil for frying
• 1 ½ cups (375 mL) fresh lobster meat sour cream sauce (recipe follows)

Grate potatoes into a large bowl. Stir in flour and beaten egg. Heat a skillet and brush with a small amount of oil. Drop heaping tablespoons of potato mixture onto hot skillet and fry pancakes until golden brown on one side. Flip pancakes, press with a spatula to flatten, and fry until golden. Remove from skillet, set on paper towels to remove any excess oil and keep warm.

To serve, arrange pancakes on individual plates, top with lobster and nap with sour cream sauce.

Serves 4-6.

Sour Cream Sauce

• ½ cup (125 mL) sour cream
• ½ tsp (2 mL) prepared horseradish
• ½ tsp (2 mL) lemon juice
• pinch of sugar
• 1 green onion, thinly sliced
• salt and pepper to taste

Combine all ingredients in a small bowl and whisk until blended. Refrigerate.

This traditional Maritime lobster roll is served with fries and coleslaw.

• 3 cups (750 mL) cooked lobster meat, in bite-sized pieces
• ¼ cup (60 mL) celery, chopped fine mayonnaise
• salt and pepper to taste
• shredded lettuce
• 4 lobster rolls (recipe follows)

Fold together lobster and celery with just enough mayonnaise to bind them. Season with salt and pepper. Split four rolls almost through and toast lightly. Place lettuce on rolls and fill with lobster mixture.

Serves 4.

Lobster Rolls (Alternative)

• 1 tbsp (15 mL) dry yeast
• 1 tsp (5 mL) granulated sugar
• ½ cup (125 mL) lukewarm water
• 1/3 cup (75 mL) granulated sugar (2nd amount)
• 1 tsp (5 mL) salt
• 1/3 cup (75 mL) oil
• 1 2/3 cups (400 mL) warm water
• 5-6 cups (1.3-1.5 L) all-purpose flour
• 1 tbsp (15 mL) butter

Dissolve yeast and 1 teaspoon (5 mL) sugar in lukewarm water and let rise to at least 1 cup (250 mL) in volume. Combine sugar (2nd amount), salt, oil and warm water in a large bowl and whisk briskly. Add yeast mixture to other liquids and beat until smooth. Gradually add flour, a cupful at a time, beating after each addition, until you need to use your hands to combine the remainder.

Turn out on a flour-covered surface and knead until smooth and slightly sticky, about 5 minutes. Place dough in a greased bowl and turn to cover with oil. Cover and let rise for 45 minutes in a warm, draft-free place.
Punch down and shape into 12 oblong rolls. Place on a greased baking sheet, cover loosely and let rise again for 45 minutes.

Preheat oven to 375°F (190°C). Bake rolls for 12-15 minutes, until slightly golden. Remove from oven, brush tops with butter and cool on wire racks.

Yields 12 lobster rolls.

Dish served with fresh crusty bread makes a delicious full-bodied entree. For best results prepare the tomato broth ahead to enhance the flavour.

• ½ tbsp (8 mL) vegetable oil
• ¼ medium onion, chopped
• 1 large garlic clove minced
• 3 oz (100 g) fresh spinach, chopped
• 1 tsp (5 mL) fresh coriander (optional)
• salt and pepper to taste
• 7 cups (1.5 L) crushed tomatoes
• 1 tbsp (15 mL) sugar
• ½ tsp (2 mL) jalapeno pepper seeded and finely chopped
• 3 cups (750 mL) fish stock % cup (150 mL) water
• ½ tsp (2 mL) crushed fennel seed
• 1 lb (450 g) fresh mussels, scrubbed and debearded
• 2 lb (900 g) haddock fillets, bite size pieces
• ¾ lb (375 g) scallops
• ¾ lb (375 g) large shrimp, peeled and deveined
• ½ lb (225 g) fresh clam meat
• fresh parsley and lemon slices to garnish

In a large stock pot, heat oil over high heat and sauté onion and garlic until softened but not browned. Add spinach, season with coriander, salt and pepper and lower heat Add tomatoes, sugar, jalapeno peppers and stock; simmer, stirring occasionally, for 30 minutes. Refrigerate broth for up to three days to enhance the flavour.

Reheat tomato broth over low heat In a large saucepan bring % cup water and fennel seeds to a boil over medium heat Add mussels, cover and steam 3 minutes. Add haddock, scallops, shrimp and clam meat, bring back to a boil and steam for an additional 2 minutes or until the mussels are open. Remove seafood from poaching liquid and add to tomato broth, discarding any mussels that have not opened.

Serve in shallow soup bowls garnished with fresh parsley and lemon slices.

Serves 6-8 generously

The red chilies in Thai cooking are hot, but not overpowering. If you want more heat, consider adding a touch of red curry paste to the soup component. Whether you like it hot or hotter, enjoy!

• 14-oz (398-mL) can coconut cream 1 cup (250 mL) chicken stock
• 1 ½ tsp (7 mL) grated ginger root 1 stalk lemon grass, bruised
• 3 Kaffir lime leaves* (or 1 tsp/5 mL lime zest) 1 tsp (5 mL) fish sauce
• 1 tsp (5 mL) brown sugar 2 baby bok choy
• 3 oz (100 g) dried egg noodles 1 tbsp (15 mL) peanut oil
• 1 lb (450 g) crab meat
• 1 medium red Thai chili, seeded and thinly sliced 1 tbsp (15 mL) fresh lime juice
• ¼ cup (60 mL) chopped cilantro
• lime slices, as garnish

In a saucepan, combine coconut cream, chicken stock, ginger root, lemon grass, lime leaves, fish sauce and brown sugar; bring to a simmer and cook 5 minutes. Strain; return to saucepan and keep warm; do not boil.
Trim bok choy; separate leaves and wash. In a saucepan with salted water, simmer bok choy until cooked. Drain; reserve and keep warm. In another saucepan, bring salted water to boil; add noodles and cook 2-3 minutes. Remove from heat, cover, and let stand until soft; strain before serving.

Heat peanut oil in a skillet; add crab and chili and toss until heated through. Drizzle lime over crab and sprinkle with cilantro. Toss to combine.

To serve: In centre of large soup bowls, place bok choy, twist noodles over bok choy and top with crab mixture. Pour soup around, garnish with additional cilantro and accompany with extra slices of lime.

Serves 4-6

*Kaffir lime leaves are found in Asian markets.

For best results — fresh local beans, pre-cook them in advance and add to the recipe, as directed.

• 2 qt (2 L) water
• 2 cups (500 mL) sauvignon blanc wine
• 1 fennel, bulb diced, stalks sliced and leaves minced
• 2 dozen clams in shell
• 1 whole lobster (at least 2 Ib/1 kg)
• 4 oz (125 g) bacon, diced
• 1 onion, diced
• 1 large carrot, peeled and diced
• 2 medium potatoes, peeled and cubed
• 14-oz (430-mL) can diced plum tomatoes
• ½ tsp (2 mL) each thyme and marjoram
• ½ tsp (1 mL) cayenne pepper
• 2 shallots, chopped
• 2 garlic cloves, minced
• ¼ cup (60 mL) chopped parsley
• 1 ½ cups (375 mL) cooked beans of choice (pinto, kidney, cannellini, etc.)
• 2 tbsp (30 mL) anise-flavoured liqueur (Pernod, anisette, etc.)

In a stockpot, bring water, wine and chopped fennel stalks to a boil. Add clams and cook until they open, about 5 minutes. Remove clams with a slotted spoon. When cool, remove clam meat and slice in strips; reserve.

Add lobster to stockpot and bring back to a boil; lower heat to medium and cook 12-15 minutes. Remove lobster and cool under cold water. When cool enough to handle, break apart and remove meat. Discard stomach sac. Cut meat in chunks and reserve. Lightly crush shells; return to stockpot and bring to a simmer.

In a skillet, sauté bacon until browned; add onion and shallot and saute until translucent. Add carrot, diced fennel bulb and potato; cook 10 minutes, stirring frequently. Add tomatoes, thyme, marjoram, cayenne, salt, pepper, garlic and beans; stir to combine.

Strain stock and return to stockpot; add bacon and vegetable mixture and simmer 30-40 minutes. Add clams, lobster, parsley, chopped fennel leaves and liqueur; bring to serving temperature and adjust seasoning. Serve with bread of choice.

Serves 6.

Lobster Newburg is an old-style rich and creamy lobster dish. Traditional servings included the lobster over buttered toast points. Toast may instead be replaced with crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.

• 1/3 cup (75 mL) butter
• 4 cups (1 L) fresh lobster meat, in bite-sized pieces
• generous dash of paprika
• generous dash of nutmeg
• ½ cup (125 mL) medium-dry sherry
• 6 egg yolks, lightly beaten
• 2 cups (500 mL) heavy cream (35% M.F.)

Melt butter in the top of a double boiler over hot, but not boiling, water. Add lobster meat and sauté gently until heated through. Add paprika, nutmeg and sherry, and return to serving temperature. Blend egg yolks and cream with a wire whisk; add to the lobster and heat gently until hot and the sauce begins to thicken. Do not boil. Serve immediately in a puff pastry shell, over rice or with a medley of seasonal vegetables.

Serves 6.

The chili peppers determine the amount of “heat” in this dish. If a milder sauce is to your liking, use 1 pepper or 1 tsp (5 mL) minced jalapeno pepper (seeds and white membrane removed).

• few drops sesame oil
• 2 tsp (10 mL) vegetable oil 1 medium onion, diced
• 3 garlic cloves, finely minced
• 2 tsp (10 mL) grated fresh ginger
• 2 mild chili peppers, seeded and finely diced (Ancho, Anaheim, Poblano, etc.) 2 cups (500 mL) coconut milk
• 1 tsp (5 mL) ground coriander1 tsp (5 mL) turmeric
• pinch of cinnamon
• 1 tsp (5 mL) curry powder
• 1 ½ lb (650 g) cooked lobster, in bite-sized chunks
• 2 tomatoes, diced salt and pepper
• mango rice (recipe follows)

Heat sesame oil and vegetable oil over medium heat in a deep frying pan. Saute onion for 3 minutes, stirring frequently. Add garlic, fresh ginger, diced tomatoes and chili peppers and continue to cook for 1 minute. Add coconut milk, coriander, turmeric, cinnamon and curry powder and simmer for 10 minutes. Add cooked lobster and diced tomatoes. Cover and let simmer for 2-3 minutes. Adjust seasoning with salt and pepper and serve over mango rice.

Serves 6.

Mango Rice

• 1 ½ cups (375 mL) long grain rice
• 3 cups (750 mL) chicken stock
• 3 tbsp (45 mL) butter
• 1 ripe mango, peeled and diced
• ½ each red and green bell peppers
• 1 stalk lemongrass (white part only), peeled and diced
• ½ cup (125 mL) unsweetened coconut
• pinch each of cumin, cardamom, black pepper, salt, ginger, turmeric and curry powder

Cook rice in chicken stock according to directions on package. While rice is melt butter in a skillet and sauté remaining ingredients until peppers are crisp-tender, about 4 minutes. Stir into cooked rice.

Serve mushroom caps stuffed with lobster, drizzled with a rich béarnaise sauce and topped with grated Jarlsberg cheese. We suggest making this decadent appetizer for a special occasion.

• 16 large mushroom caps, stems removed
• 4 tbsp (60 mL) butter, portioned
• 2 tbsp (30 mL) all-purpose flour
• ½ cup (125 mL) heavy cream (35% M.F.)
• 1 tbsp (15 mL) dry white vermouth
• 2 tbsp (30 mL) lobster or fish broth
• scant pinch of nutmeg
• pinch of cayenne pepper
• 1 tsp (5 mL) paprika
• 8 oz (225 g) fresh lobster meat, in small pieces béarnaise sauce (recipe follows)
• ½ cup (125 mL) grated Jarlsberg cheese

Clean mushroom caps. Melt 2 tablespoons (30 mL) butter in a skillet over medium heat and sauté mushrooms until slightly browned and tender. Place mushrooms in a single layer in the bottom of a shallow baking dish. Set aside.

Melt remaining amount of butter in a large saucepan. Whisk in flour and cook until roux is bubbly and slightly browned, about 5 minutes. Stir in cream, vermouth and broth; cook, stirring constantly, until thickened. Season with nutmeg, pepper and paprika. Fold in lobster meat and spoon into mushroom caps. Top each mushroom with a tablespoon of Béarnaise Sauce, sprinkle with grated cheese and broil, 6 inches from the element, until hot and bubbly.

Serves 4-6.

Béarnaise Sauce 3 egg yolks

• 1 tsp (5 mL) lemon juice
• 1 ½ tsp (7 mL) cider vinegar ~ tsp (2 mL) dried tarragon
• ½ cup (125 mL) unsalted butter, melted

In a food processor, blend egg yolks, lemon juice, vinegar and tarragon for 10 seconds. Continue to process while slowly adding melted butter in a steady stream. Serve immediately.

Easily prepared in advance, this dish has become a favourite at social gatherings. It will disappear quickly from your buffet table when your friends arrive!

• 12 oz (375 g) Atlantic crab meat
• 8 oz (250 g) cream cheese, softened
• 4 tbsp (60 mL) egg-based mayonnaise salt and pepper to taste
• assorted crackers

Pick over crab to remove any shell or cartilage. Blend crab, cream cheese and mayonnaise; season with salt and pepper. Turn into a shallow baking dish; cover and refrigerate. At serving time, preheat oven to 325°F (160°C) and bake for 30 minutes or until browned on top and bubbly. Serve with assorted crackers.

Yields 2 cups.

This lobster recipe, with its subtle roasted red pepper and lime, provides a completely different flavour from boiled lobster. Complete with Jamaican Coleslaw.

• 4 lobsters (1 - 1½ lb/450 - 650g each)
• 1 red bell pepper
• 2 tbsp (30 mL) oil
• 1 cup (250 mL) butter, softened juice and zest of 2 limes
• salt and pepper to taste
• pinch of cayenne pepper
• ½ cup (125 mL) olive oil
• 2 garlic cloves, chopped
• juice of 1 lemon
• ½ cup (125 mL) chopped chives
• ½ cup (125mL) chopped cilantro coarsely ground black pepper
• lemon wedges, as garnish

Bring a large pot of salted water to a boil; plunge lobsters in for 4 -6 minutes to blanch. Remove lobsters and cool until you can handle them. Cut in half lengthwise, remove viscera, and crack claws.

Preheat oven to 425°F (220°e). Brush red pepper with oil, place on a baking sheet and roast for 15 minutes, turning several times. Remove from oven and cool. Carefully peel off pepper skin, remove seeds and chop the pepper. Place softened butter, red pepper, lime juice and zest in a blender and process until smooth. Season with salt, pepper and cayenne. Set aside at room temperature.

Prepare marinade by combining olive oil, garlic, lemon juice, chives, coriander and black pepper. Rub thoroughly over lobster and let stand for 20 minutes. Barbecue lobster flesh-side down on a hot grill until golden. Turn, brush flesh with red pepper butter and cook, shell side down for another 6-8 minutes, allowing the lobster to braise in its own juices. Arrange lobster on warm plates, top with remaining red pepper butter and serve with a large spoonful of Jamaican coleslaw (recipe follows) and a garnish of lemon wedges.

Jamaican Coleslaw

• 1/4 head red cabbage
• ¼ head Chinese cabbage
• 1 red onion
• 2 stalks celery
• 1 large carrot
• 1 garlic clove, minced
• ½ tsp (2 mL) ground cumin
• ½ tsp (2 mL) ground coriander seeds ~ tsp (2 mL) curry powder
• ½ tsp (2 mL) Dijon mustard
• juice of 2 limes
• ¼ cup (50 mL) red wine vinegar 1 cup (250 mL) olive oil
• salt and pepper to taste

Finely slice the cabbages, onion, celery and carrot. Set aside in a large bowl. Place remaining ingredients, except salt and pepper, in a blender and process. Pour sauce over vegetables and mix well. Season with salt and pepper.

Serves 4.