Lobster - Jamaican Style
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 |
lobsters
cooked and meat removed from the shell |
* |
|
½ | cup |
butter, unsalted
2 sticks |
|
2 |
sweet red bell peppers
|
|
|
1 |
orange bell pepper
|
* | |
1 |
green bell peppers
|
|
|
1 |
white onion
|
|
|
6 | cloves |
garlic
|
|
1 |
habanero chili peppers
|
* | |
bow-tie pasta (farfalle)
cooked |
* |
||
1 | tablespoon |
cooking sherry
|
* |
lemon juice
|
* |
||
1 | teaspoon |
parsley flakes
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
lobsters
cooked and meat removed from the shell |
*
|
118 | ml |
butter, unsalted
2 sticks |
|
2 | each |
sweet red bell peppers
|
|
1 | each |
orange bell pepper
|
* |
1 | each |
green bell peppers
|
|
1 | each |
white onion
|
|
6 | cloves |
garlic
|
|
1 | each |
habanero chili peppers
|
* |
1 | x |
bow-tie pasta (farfalle)
cooked |
*
|
15 | ml |
cooking sherry
|
* |
1 | x |
lemon juice
|
*
|
5 | ml |
parsley flakes
|
*
|
Directions
Remove cooked lobster out of the shell & cut into chunks.
Melt butter and sauté chopped garlic, slivered onion, bell pepper & slivered habenero pepper.
Add the lobster chunks & sauté until hot. Optional to add a splash of sherry.
Finish with a squeeze of fresh lemon juice and garnish with fresh parsley.
Serve over prepared bowtie pasta.