Caribbean lobster

Send hooray to all frying pan lovers,
Welcome to this week's episode where I went out to the Bohuslän archipelago to cook together with the shooting journalist Janne Josefsson. On the small, picturesque island of Åstol, Janne has been spending his summers for several decades, and here he feels both at home and safe in the fine community that prevails on the island. I really understand him, because it just doesn't get much more idyllic and typically bohuslan than this.
Down among the boathouses in the guest harbor, we cook Caribbean lobster mixed with one or two revelations from Janne's long and successful career. In addition, I try to challenge his fears by offering freshly picked oysters and making him saber his first bottle of Champagne. Whether I succeed will show in this roughly half-hour long episode.
I can take the opportunity to wish all of you stovetop lovers a really nice midsummer weekend and enjoy the nice weather ?❤️ ⚓️?‍✈️
Curious about the frying pan I use? You can find it here:
https://kaptenmat.se/webbshop/kaptenens-stekhall-komplett-set/
I always buy fish and shellfish from:
https://www.fiskochsant.se
You can find Systembolaget's most affordable pink Champagne here:
https://grapevine.se/dryck/beaumont-des-crayeres-grand-rose/
You can find the dark rum from the Dominican Republic here:
https://grapevine.se/dryck/barcelo-imperial-onyx/
If you'd rather drink beer, I recommend a Prima Stekhäll lager:
https://www.systembolaget.se/produkt/ol/oceanbryggeriet-3779203/
 
 
 
 
 
 
 
 
 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine The Caribbean
Servings 4 pers

Ingredients
  

  • 4 whole raw lobsters or 2 kg of raw lobsters
  • 1 dl olive oil
  • 4 shallots
  • 1 small leek
  • 2 dl cherry tomatoes
  • 4-6 garlic cloves (coarsely chopped)
  • 1 chili fruit (strength to taste)
  • 1 yellow pepper
  • 1 Red pepper
  • 2 tbsp tomato puree
  • 1 tbsp sambal oelek
  • 2 tbsp smoked paprika powder
  • 1 tbsp orange juice concentrate
  • 2 tbsp chicken stock
  • 0,5 dl dark rum type Barceló Onyx
  • 5 dl coconut milk or cream
  • 5 limes (squeeze the juice)
  • 1 dl water
  • salt
  • black pepper

Accessories

  • Garnish with lime wedges
  • Serve with rice or fresh baguette

Video

Keyword Seafood