Lobster Alla Napolitana
Red Chili
Baby Corn
Green Zucchini
Basil Leaves
Garlic Herb Butter by Let's Cook
Tomato Concasse by Let's Cook
Lobster Tail
- Time : 30.0 mins |
- Calories: 393.0 kcal |
- Protein : 37.0 g |
- Fat : 14.0 g |
- Carb. : 34.0 g
Mise en Place
Set your oven to 180°C (if you do not have an oven, make you can at least cover your frying pan)
Get the lobster out of the fridge 15 minutes before cooking.
Prepare the vegetables as follows:
Baby Corn : Cut into thick strips or batons
Green Zucchini : Cut into similar size to the baby corn
Red Chili : split in the middle, remove the seeds and cut into thick slices
Basil Leaves : wash and dry.
Get the lobster out of the fridge 15 minutes before cooking.
Prepare the vegetables as follows:
Baby Corn : Cut into thick strips or batons
Green Zucchini : Cut into similar size to the baby corn
Red Chili : split in the middle, remove the seeds and cut into thick slices
Basil Leaves : wash and dry.
Pan Grill the Lobster
Heat some oil in a pan. Lightly season the lobster. Once the pan is hot enough, grill the lobster flesh side down. Add some red chili the pan. Once the flesh has a nice light colour to it, flip it over, add the sauce, and 2 tablespoons of water and then continue cooking it for about 10 minutes in the oven.
Alternatively cover the pan, set it to a medium heat and allow the lobster to cook for 15 minutes.
Alternatively cover the pan, set it to a medium heat and allow the lobster to cook for 15 minutes.
Pan Grill the Vegetables
While the lobster is cooking, heat some oil in another pan. Lightly season your vegetables. Once the pan is hot enough, cook the vegetables until they are lightly coloured by still a little crunchy.
Serving
Once the lobster is done, take it out the oven. Place it on a plate or serving tray. Put the Garlic Herb Butter on top on the lobster flesh, while it is still warm. Serve the sauce and vegetables.