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Lobster scotch bonnet oil

Great way to use the by-product of the whole lobster, added smokiness, heat and sweetness with chilli pepper. In this recipe we use Ayo Adeyemi’s kani hot sauce, providing the scotch bonnet flavour and spice.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes 500g.

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Allergens and dietary requirements

  • Crustaceans
  • Pescetarian

Ingredients

500
g
grapeseed oil
100
g
pointed sweet pepper, deseeded
100
g
banana shallot
20
g
kani hot sauce
200
g
lobster shells/heads, chopped

Scale recipe

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