Lobster and Spicy Red Pepper Couscous Hollandaise


Photo: Lisa Marie Barker

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Serving suggestion:
Serve with hot timbale of spicy red pepper couscous, cherry tomatoes, lemon and watercress.

Yield:

1.0 tart

Added:

December 10, 2009

Creator:

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Ingredients

1 fresh cooked lobster
200 grams couscous
1 red pepper
1 spanish onion
Drizzle of olive oil
Salt and pepper to taste
Paprika
Chopped parsley
Fresh watercress
Lemon
25 grams Parmesan cheese
¼pt Hollandaise sauce
1 pint water
Cherry tomatoes

Preparation

1
Cut the lobster in half (head to tail). Remove the lobster meat from the tail and the claws and clean.
2
Cook the finely diced onion and red pepper in a little olive oil until soft. Add the paprika and chopped parsley. Combine with the couscous. Season to taste. Add the boiling water and allow to stand for 5 minutes to rest.
3
Fill the lobster shell with the couscous mixture and place the lobster meat from the body and claws on top.
4
Pour over the hollandaise sauce. Sprinkle with parmesan cheese and paprika.
5
Bake in the oven or glaze under the grill for 2/3 minutes.

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