GWJamaica Cook Book

Ingredients

Butter poached lobster
1⁄4 cup water
1 pound unsalted butter (cold and cut into small cubes)
1⁄2 tsp salt
1⁄2 tsp black pepper
2 whole spiny lobster tails

Pommes maxim
2 tsp cornstarch, dissolved in 2 tbsps water
1 large Irish potato (sliced paper thin)

Herb oil
1 cup fresh parsley (use a juice extractor)
1⁄4 cup extra virgin olive oil

Beet root essence
1⁄2 cup fresh beet root juice (use a juice extractor)
3 tbsp balsamic vinegar

Sauteed callaloo
1 large onion, chopped
1⁄2 red pepper, diced
1 1⁄2 pounds callaloo (washed and chopped)

Preparation

Butter Poached Lobster Medallion: Put sauce pot to heat. Reserve 1 tbsp of butter. Pour in the water and whisk in remaining butter cubes one by one until all the butter is melted. Add salt and black pepper to taste. Do not bring this to a boil, keep on a very low flame. Add the lobster medallions and poach them until firm to the touch for approximately 20 minutes.

Pommes Maxim: Combine thin slices of Irish potatoes, 1 tbsp melted butter and 1/2 tsp cornstarch and mix well. Layer about seven slices of potatoes (overlapping each other to form a circle) in a heated frying pan, and then fry until crisp and golden on both sides.

Herb Oil: Use a juice extractor to extract the juice from some fresh parsley. Reserve 1 tbsp of the extra virgin olive oil for cooking the callaloo, then add remaining extra virgin olive oil to the juice extractor, whisk well adding salt and black pepper to taste.

Beetroot Essence: Pour the extracted beetroot juice in a sauce pan and add the balsamic vinegar. Boil for two minutes adding salt and black pepper to taste. Thicken with dissolved cornstarch while stirring constantly.

Sauteed Callaloo: Heat reserved 1 tbsp of Extra Virgin Olive Oil in a frying pan and saute the onion and red peppers until translucent. Add the callaloo and saute for 2 minutes (do not saute too long as the callaloo will turn brown). Add salt and black pepper to taste.

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