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Spiny Lobster Bisque

This classic Spiny Lobster Bisque Recipe is a delicious way to enjoy the Caribbean Spiny lobster.

Ingredients:

  • 2 cups of milk
  • 3 cups of cream
  • 4 tablespoons of butter
  • 1/2 cup of tomato puree
  • 1 clove of garlic, minced
  • 1/2 pound of fresh lobster
  • 1/4 cup of all-purpose flour
  • 1/4 cup of minced green onions
  • 1 tablespoon of minced fresh dill
  • 2 tablespoons of dry cooking sherry
  • 1/4 teaspoon of pepper hot-pepper sauce to taste
  • 1 teaspoon of salt

Method

First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomato, dill weed and pepper. Simmer covered for about 15 minutes.

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Spicy baked fish
Spicy Baked Fish Recipe Ingredients:

  • 1 x 1.5-2kg/3-41b sea bass (or bream), cleaned and scaled
  • juice of 2 limes
  • salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 6 tablespoons olive oil
  • fresh coriander, to garnish
  • For the stuffing:

  • 125g/4oz soft breadcrumbs
  • 50g/2oz butter, melted
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely chopped coriander
  • 1 small green pepper, seeded and finely chopped
  • ½ onion, grated
  • grated rind and juice of 1 lime
  • pinch of grated nutmeg
  • salt and freshly ground black pepper
  • For the topping:

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and chopped
  • 1 tablespoon chopped coriander
  • 4 tablespoons fish stock

How to make Spicy Baked Fish:

1. Make the stuffing: put the breadcrumbs in a bowl and mix in the melted butter and all the ning ingredients. Blend well and then aside to cool.

2. Wash and dry the fish and place in a large dish. Sprinkle it with the lime juice and season inside and Set aside in a cool place for about one hour to marinate.

3. Make the topping: heat the oil in a frying pan and add the onion and garlic. Fry gently until the onion is softened and golden. Add the chilli and continue cooking for 2-3 minutes. Stir in the coriander and fish stock.

4. Remove the fish from the marinade and fill it with the stuffing. Secure with skewers or toothpicks. Arrange the sliced onion in a large ovenproof dish and place the fish on top. Pour over the oil and any remaining marinade, and scatter the topping mixture over the fish. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30-40 minutes. Serve garnished with coriander.

Preparation: 25 minutes + Marinating time
Cooking: 30-40 minutes
Serves: 4

Recipe taken from:Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Learn how to cook Stuffed Cucumbers with cooked ham, hard-boiled eggs, onions, English mustard,mayonnaise and a dash of hot pepper or Tabasco sauce. Try the recipe…and post you own variation.

Stuffed Cucumber Recipe Ingredients:

  • 2 cucumbers (6-8 inches long)
  • ¼ Ib. cooked ham, chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon onion, grated
  • 1 teaspoon English mustard
  • 1 dash hot pepper or tabasco sauce
  • 4 tablespoons mayonnaise
  • ½ teaspoon salt

How to make Stuffed Cucumber:

Peel cucumbers and cut off ½ inch of the end (one end only) of each cucumber. Remove seeds and centre with spoon and pour in ½ teaspoon salt in each cucumber, rubbing the insides well. Allow to stand for 15 minutes and then dry with paper towel. In mixing bowl combine ham, eggs, onions, hot pepper sauce, mustard and half of the mayonnaise.

If mixture is too dry, add a little mayonnaise. However, mixture should be able to hold a shape in a spoon. Stuff cucumbers tightly, wrap in aluminum foil and chill for 2-3 hours. Slice diagonally on a slant about half an inch thick and serve immediately.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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