Roasted lobster and tomato chutney
| Preparation Time : 30 min Cook time : 15 min Servings : 6 |
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Ingredients
| 3 | lobsters |
| 1 kg | Green tomatos |
| 1/2 | Papaw |
| 1/2 | Mango |
| 3 | New onions |
| 2 | Fruits of passion |
| 20 g | Honey |
| 6 cl | Oil olive |
| 1 feature | Vinegar |
| Some pinches | Salt of Maldon |
| Some pinches | Espelette pepper |
Preparation
- Peel, empty and cut green tomatos in small Des.
- Peel and émincer onions in fine plates.
- Peel and cut papaw and mango in small dice. To recover the juice of the fruits of passion.
- In a casserole, pour an olive oil net and to make sweat onions. Add honey and to cook 2 minutes. Add all the exotic fruits and to leave compoter 10 minutes. Add green tomatos and to cook 1 hour by mixing time with other. At the end of the cooking, add vinegar feature. To rectify the seasoning out of salt and pepper of Espelette and to reserve.
- Carry water to boiling and to preheat the furnace with 220°C.
- Divide lobsters in two with a large knife. To withdraw the greenish coral and parts. To detach the grips and to cook them in ebullient water during 6 minutes. To peel the grips.
- Aseason the lobster tails of salt, pepper of Espelette and olive oil. To make cook with the furnace with 220°C during 5 to 6 minutes.
- In plates, to lay out the chutney of tomatos, to deposit roasted lobster above and to decorate with the poached grips.