Servings: 4
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients
Lobster coulis
4 carrots, sliced
2 peppers, sliced
2 tomatoes, halved
1 onion, sliced
60 ml (4 tbsp) olive oil
2 cloves garlic
500 ml (2 cups) lobster broth (boil lobster shells in 2 l (8 cups) of water for 1 hour)
4 Magdalen Islands lobsters 1.5 lbs
30 ml (2 tbsp) honey
2 cloves garlic, minced
15 ml (1 tbsp) horseradish
4 limes, juice
120 ml (8 tbsp) olive oil
90 ml (6 tbsp) cilantro leaves, chopped
Salt and pepper to taste
Preparation
Preheat the barbecue at maximum
On the barbecue grill, sear and cook the carrots, peppers, tomatoes and onion, 5 to 10 minutes on each side.
Using a blender, mix the vegetables, garlic, olive oil and lobster broth. Check the seasoning. Reserve this lobster coulis.
In the meantime, in a saucepan of boiling salted water, immerse the lobster tails and cook for 1 minute. Let cool.
Shuck and cut the lobster tails in half lengthwise.
In a bowl, mix the honey, garlic, horseradish, lime juice, olive oil, salt and pepper. Check the seasoning.
In the prepared mixture, add the lobster tails to coat them. Then, on skewers, skewer the lobster tails.
On the barbecue grill, grill the lobster for 2 minutes on each side.
Spread the coriander over the lobster and serve with the prepared lobster coulis.
