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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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Tuna in Tomato Sauce Recipe Ingredients:

Photo of tuna in tomato sauce

  • 4 tuna steaks
  • juice of 2 limes
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, seeded and crushed
  • pinch of salt
  • 300ml/ 1/2 pint water
  • flour for dredging
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 spring onions, chopped
  • 1 red pepper, seeded and chopped
  • 3 tomatoes, skinned and chopped
  • 1 bay leaf
  • sprig of fresh thyme
  • salt and freshly ground black pepper
  • 50ml/ 2 fl oz dry white “wine or water

To serve:

  • juice of 1/2 lime
  • 1 tablespoon olive oil
  • lime wedges

How To Make Tuna in Tomato Sauce

  1. Put the tuna steaks in a shallow dish. Blend together the lime juice, garlic, chilli and salt, and sprinkle over the tuna steaks. Pour the water over the top and leave to marinate in a cool place for 1-2 hours.

  2. Drain the tuna and throw away the marinade. Dredge the tuna with flour and then fry in the oil in a large frying pan until golden brown on both sides. Remove from the pan and keep warm while you make the sauce.

  3. Add the onion, spring onions and red pepper to the oil in the frying pan and fry gently until softened. Stir in the tomatoes and add the bay leaf. thyme, seasoning and wine or water. Simmer gently for a few minutes.

  4. Add the tuna steaks to the tomato sauce in the pan. Cover and continue cooking gently for 10 minutes, or until the tuna is cooked. Stir in the lime juice and olive oil, and serve immediately with a garnish of lime wedges.

Preparation: 10 minutes + Marinating Time
Cooking:25 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Stuffed Green Peppers Recipe Ingredients:

photo of stuffed green peppers

  • 4 large green peppers
  • tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • 125g/4oz minced beef
  • grated rind of 1 lemon
  • 4 tablespoons cooked rice
  • salt and freshly ground black pepper
  • pinch of paprika
  • few chives, chopped
  • 4 tomatoes, thinly sliced
  • snipped chives, to garnish

How To Make Stuffed Green Peppers:

  1. Place the peppers in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently until the peppers are tender but still firm. Drain and allow to cool.
  2. Prepare the stuffing: heat the oil in a large frying pan and add the onion, garlic and chilli. Fry gently over low heat until the onion is softened and golden brown.
  3. Add the minced beef and stir well. Continue cooking over low hear until well browned. Add the lemon rind and cooked rice. Season with salt and pepper and paprika. Cook gently for 5 minutes and then stir in the chives.
  4. Slice the tops off the peppers and scoop out the seeds. Fill with the stuffing and stand in a greased baking tin. Surround with the tomatoes and bake in a preheated oven: at 180°C/350°F/Gas Mark 4 for about 20 minutes. Sprinkle with chives.

Preparation: 15 minutes
Cooking:45 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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