CREOLE LOBSTER WITH VEGETABLE KEBABS AND RICE

CREOLE LOBSTER WITH VEGETABLE KEBABS AND RICE

INGREDIENTS

2kg Lobsters
100 gm Butter, softened
20 gm Garlic ,chopped
30 gm Parsley, chopped
80 gm Salt
10 gm Black Pepper crushed
50 ml Olive oil
300 gm Choko
300 gm Okra
200 gm small Roma Tomatoes
200 gm Onions
400 gm Basmati rice, cooked pilau-style
100 gm Tomatoes
½ tsp Garlic, chopped
10 gm Ginger chopped
¼ bunch coriander very finely chopped
40 gm butter

METHOD

Lobster

1. Cut the Lobsters in half and brush the flesh with oil. Add Salt and Pepper and place them on a bbq grill shell-side down.
2. Cream the Butter and add t Parsley and chopped Garlic. Turn the Lobsters over, cook the flesh side for one min and then turn them back again. Brush with the Butter mix from time to time until the Lobsters are cooked.

For the vegetables

Cut the vegetables and grill them separately. Arrange them on skewers and season with Oil olive, Salt and Pepper.

For the Creole Rice

Sauté all the ingredients in the butter and add salt to taste.