12 lobster tails (4 kg)
30 large garlic cloves
2 tablespoons of ground coriander
1 tablespoon of chopped parsley
2 tablespoons of salt
3 tablespoons of grated ginger
4 cups of olive oil
1 large onion, cut into rings (150 g)
24 strawberries (360 g)
1 cup of pineapple chunks (170 g)
1 small green pepper, sliced (100 g)
4 tablespoons of chopped basil to dust
Basil leaves for decoration
French peas to serve with
12 lobster tails (4 kg)
30 large garlic cloves
2 tablespoons of ground coriander
1 tablespoon of chopped parsley
2 tablespoons of salt
3 tablespoons of grated ginger
4 cups of olive oil
1 large onion, cut into rings (150 g)
24 strawberries (360 g)
1 cup of pineapple chunks (170 g)
1 small green pepper, sliced (100 g)
4 tablespoons of chopped basil to dust
Basil leaves for decoration
French peas to serve with
Cook the lobster tails in a large pot with water over medium heat until the meat falls off the shell
Remove from heat and strain
Beat the lobster meat with a spoon or fork until it's well broken down. Reserve
Remove some shells from the lobster tails and reserve for decoration
Pulse half of the garlic cloves in a food processor until coarsely chopped. Reserve
In a mortar, combine the remaining garlic cloves, coriander, parsley, salt, and ginger
Process with a pestle until well combined
Transfer the mixture to a large bowl
Add the lobster meat and mix well
Cover with plastic wrap and refrigerate for about 30 minutes
Heat the olive oil in a large skillet over medium heat
Cook the reserved garlic cloves, stirring occasionally, until softened
Add the onion rings and cook until caramelized
Add the reserved lobster meat, herbs, and spices
Simmer, stirring occasionally, until the lobster is tender
Transfer the mixture to a serving dish
Add the strawberries, pineapple, green pepper, and dust with basil
Decorate with reserved lobster shells and basil leaves
Serve warm with French peas.
