Gastronomixs

Barbecued jerk lobster with coconut rice

This month's guest chef is Nathan Outlaw, a British chef and owner of Restaurant Nathan Outlaw, which was awarded two Michelin stars in 2011. Nathan opened his first restaurant, The Black Pig, in 2003 and received his first Michelin star at the young age of 25. From then on, his career really started to take off. He has appeared on television shows alongside famous TV chef Rick Stein, as well as other BBC cooking shows. Nathan currently runs three restaurants in Cornwall, one in London, and one in luxurious Dubai. With his roots in the seaside county of Cornwall, he's managed to turn fish preparation into an art form. Nathan still calls the fishermen every morning to ask what they've caught and then uses local ingredients to prepare his dishes. He published his first cookbook in 2012, followed by four more beautiful titles. Here, Nathan shares three fish recipes from his book Everyday Seafood, which includes a foreword by none other than Jamie Oliver. 

As Nathan was eating lobster recently, its amazing smell mingled with the aroma of spices cooking in the kitchen and took him back to a once-in-a-lifetime family holiday in Jamaica, when he was twelve. He wanted to create something like the Jamaican dishes he’d enjoyed all those years ago. The lobsters here are very different from those in the Caribbean. He toned down the heat and spice to allow the special flavours of the lobsters to come through, but if spice is your thing, feel free to add more!

Creation by Nathan Outlaw, Restaurant Nathan Outlaw**, Cornwall, United Kingdom.

Serves 2.

Barbecued jerk lobster with coconut rice

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Ingredients

2

 

live lobsters

140

g

basmati rice

 

 

sunflower oil

4

 

spring onions, trimmed and finely sliced

1

 

garlic clove, peeled and finely sliced

100

ml

coconut milk

100

ml

chicken stock

 

 

sunflower oil

2

 

garlic cloves, peeled and chopped

2

tsp

chopped fresh ginger

1

bunch

spring onions, trimmed and finely sliced

1

 

red chilli, deseeded and chopped

0.5

tsp

ground cinnamon

0.5

tsp

freshly grated nutmeg

0.5

tsp

ground allspice

1

tsp

chopped rosemary

1

 

bay leaf

1

 

lime, juice and finely grated zest

1

 

orange, juice and finely grated zest

50

g

caster sugar

2

tbsp

dark soy sauce

200

ml

chicken stock

1

tbsp

coriander leaves, chopped

 

 

sea salt

2

 

limes, halved

 

 

coriander leaves, chopped

Preparation method: lobsters
  • Put the lobsters in the freezer for an hour before cooking to sedate them.
  • To kill the lobsters, firmly insert the tip of a strong chef’s knife into the cross on the head.
  • Carefully cut the lobsters in half lengthways, from head to tail.
  • Remove the stomach sac from the head and the dark intestinal thread running along the length of the tail.
  • Crack the claws.
  • Lay the lobster halves on a tray and spoon half the jerk sauce over them. Leave to marinate for 30 minutes.
  • Heat the barbecue. When the barbecue coals are white hot, place the lobster claws on the barbecue grid and cook for 3 to 4 minutes.
  • Turn the lobster claws over and add the lobster tails, shell side down, and the lime halves, cut side down. Cook for 3 to 4 minutes.
  • Turn the lobster tails over and cook for a further 2 minutes. 
Preparation method: coconut rice
  • Wash the rice in several changes of water, then leave to soak in cold water for 30 minutes.
  • Drain the rice. Heat a pan (with a tight-fitting lid) and add the oil.
  • When it is hot, add the spring onions and garlic and sweat for 2 minutes.
  • Add the rice and cook, stirring, for 1 minute.
  • Pour in the coconut milk and stock and bring to a simmer.
  • Turn the heat down low, put the lid on and cook for 10 minutes.
  • Take the pan off the heat and leave to stand, covered, for 5 minutes.
Preparation method: jerk sauce
  • Heat a large pan over a medium heat, then add the oil.
  • When hot, add the garlic, ginger, spring onions and chilli and fry for 2 minutes.
  • Add the cinnamon, nutmeg, allspice, rosemary, bay leaf and citrus zests and cook for 2 minutes, then add the sugar, soy sauce, citrus juices, and stock.
  • Bring to a simmer and let bubble for about 5 minutes to reduce and thicken.
  • Add a pinch of salt and the chopped coriander.
  • Set aside to cool.
Finishing and presentation
  • When the lobster is cooked, transfer to a warmed platter and spoon on some more jerk sauce.
  • Sprinkle with chopped coriander and add the lime halves.
  • Fluff up the rice with a fork and serve on the side.

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