Brian Kennett
Amateur Chef and Traveling Foodie Extraordinaire
Lobster recipe with chorizo, bacon, and cheese, how good does that sound? Read on folks.
My lucky lot got this one night for dinner. Lucky lucky buggers. It’s not every day you get a Lobster recipe with chorizo, bacon & cheese. It started off as usual doing the weekly shop. I popped into Cold Storage and went to the fresh fish counter to see if they had octopus, as my Mary loves octopuses. As usual, the answer was nothing in fresh, so let’s check in the frozen fish area for the same beast (again to no avail).
But then I spotted lobster in these little boxes, all the way from Canada. Literally, one lobster per box, stating pre-cooked lobster within. And at $26 I thought it pretty damn reasonable actually, so yes I’ll grab a couple of those and manufacture a new recipe. A lobster recipe.
Lobster, the king of seafood, has been a delicacy for centuries, praised by poets and gourmands alike. From the humble lobster roll to the luxurious lobster thermidor, this crustacean has inspired countless recipes and culinary traditions around the world. But cooking lobster can be intimidating, especially if you’ve never done it before.
Fear not, dear reader, for in this blog we will guide you through the process of preparing and serving a delicious lobster dish that will impress your guests and satisfy your palate. Whether you’re a seasoned chef or a curious amateur, you’ll find here all the tips, tricks, and secrets to make your lobster recipe a success. So grab your apron and your lobster bib, and let’s dive into the wonderful world of lobster cuisine!
Short answer: In this blog, we will teach you how to cook a mouth-watering lobster recipe that will impress your guests and satisfy your palate.
But what do I cook with it? I have seen lobster recipe with cheese, of course, bacon goes well with fish, and in fact, so does a nice smoky chorizo. I know I’ll add them all in, and in so doing so created this Lobster recipe with chorizo, bacon & cheese. Feedback from the two lucky campers that gained access to this culinary delight was that it was absolutely delicious and all that was left was empty shells.
It worked out that one lobster served two PAX, and for that, you will need;
- 1 pre-cooked lobster from Cold Storage (if you have a fresh lobster, it’s simply a case of dropping it in iced water to calm it down, then bash it in boiling water until it turns bright orange – normally 5-10 minutes);
- A 3″ piece of chorizo sliced thinly and then cut into quarter cubes;
- 4 slices of smoky bacon cut into thin strips;
- A packet of grated cheese;
- 3 thinly sliced small red onions;
- 2 teaspoons of roughly chopped garlic;
- 1 teaspoon of smoked paprika;
- A knob of ghee or butter;
- Sea salt & cracked black pepper; and
- A tablespoon or so of finely sliced green tops of Spring onions for sprinkling on top.
Now to the cooking part of this lobster recipe;
- Take your lobster and with a cleaver or large sharp knife stick the point into the head area in the middle, where you see a line running from the head to the tail. Then push down and basically cut the lobster in half from head to tail. It should be fairly easy to do this;
- Crack the big claws with pliers or a tenderizing hammer, lay this on a baking tray, and brush the fleshy parts with the butter;
- Pop this in an oven at 22o for 10-15 minutes to warm up the meat, let the butter soak in an start to create a little charring – this is the beginning of Lobster, chorizo, bacon & cheese;
- In parallel to this process take a wok/pan, add a drizzle of olive oil, get it heated, and then and fry off the onion, garlic, bacon, paprika, salt & pepper, and chorizo until browned. Take this off the heat;
- Spoon over the chorizo, bacon, garlic, and onion mix all over the lobster – including the claws;
- Then drizzle the oil all over. This should be reddish in colour from the chorizo and paprika and will add a seriously delicious flavour to the lobster and will also soak into the claw meat through the cracks;
- On top of that sprinkle the grated cheese to make an even covering;
- Back in the oven and keep your eye on it now – you want melting and browning cheese. Once that is done out it comes; and
- Sprinkle on the chopped Spring onion to give it a little colour and a final sprinkle of ground black pepper.
