Lobster and Spicy Red Pepper Couscous Hollandaise
Ingredients:
1 fresh cooked lobster
200g couscous
1 red pepper
1 spanish onion
Drizzle of olive oil
Salt and pepper to taste
Paprika
Chopped parsley
Fresh watercress
Lemon
25g Parmesan cheese
¼pt Hollandaise sauce
1pt water
Cherry tomatoes
Method:
Cut the lobster in half (head to tail). Remove the lobster meat from the tail and the claws and clean.
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.
Fill the lobster shell with the couscous mixture and place the lobster meat from the body and claws on top.
Pour over the hollandaise sauce. Sprinkle with parmesan cheese and paprika.
Bake in the oven or glaze under the grill for 2/3 minutes.
Serving suggestion:
Serve with hot timbale of spicy red pepper couscous, cherry tomatoes, lemon and watercress.
Visit www.nigelbrownchef.co.uk for more information about Nigel and his cookery school.
