a little of wat you fancy..

A little of wat you fancy does you good, or at least that is what my Gran always said. I am a 20 something culinary enthusiast with a huge cook book collection that has been sat on the shelf for way too long. I started this blog in 2011 when I decided to cook 1 new recipe each week be it from a book, a friend, a tv program or some other inspiration.

It was a great way to try new recipes and after having a year of living in Australia I found that I used my blog as a recipe book on more than one occasion so decided to start this up again!

I want to challenge my food rut and hopefully help inspire other people along the way who want to do the same.

Also I do realise 'wat' is missing a 'h' I really wanted the name and the properly spelt way was taken, hense the slight alteration!

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Again this starts with another apology. I have still being doing one recipe each week (promise) however as I have moved house and am getting ready to go to Australia I haven’t always had as much time to blog.

Not to worry it is time to catch up now! It was my Dad’s birthday earlier this month and we thought we’d mark the occasion with some tasty food. Lidle do a fantastic deal on festive occasions where they have a whole cooked and frozen lobster for £5. I was also in ASDA the other day and they also have whole frozen lobster for around £7. We cooked lobster thermidor years ago so this was only the second time I had attempted a lobster dish.

As it was already cooked it was a case of waiting for the lobster to thaw and then extracting all the tasty flesh. If you don’t know how to do this look it up on google or some fish books have it in.  That said I do talk you through it in the recipe too so don’t worry. This is a Caribbean recipe from Rusty Lee’s ‘A taste of the Caribbean’. Hope you like it.

Lobster Sea Breeze

Ingredients – serves 2

  • I lobster cooked (if it is small add some king prawns, this makes it go further)
  • 1 onion diced
  • 5 tomatoes diced
  • 1 garlic clove chopped
  • 1 chilli pepper diced (use as much chilli as you are comfortable with)
  • 1/2 tsp salt
  • 6 fl oz single cream
  • 2 tbsp olive oil
  • Freshly crushed black pepper
  • 5 thyme springs (leaving some for decoration)
  • Rice and salad to serve

Method

  1. Firstly you need to get the meat off the lobster. Take a sharp knife and cut the lobster through from the head to the tail keeping the shell in tact if possible as this is used to serve. Swill out the clean shells with cold water and set aside.
  2. Remove the flesh (omitting the gills and intestines which are darker) and then break the lobster claws and remove the meat. Break the flesh up into chunks and set aside.
  3. In a saucepan heat the oil, sauté the onion and garlic. Add in the tomatoes, thyme (except a few springs for garnish) and chilli. If you don’t like a lot of spice then discard the chilli seeds. Let this simmer and reduce slightly and you can add a few tablespoons of tomato paste if you want it super tomatoey.
  4. Add in the chopped lobster meat and prawns. Allow the meat to heat through and the prawns to cook before adding the single cream. Cook for a further 5 minutes and sprinkle in the pepper.
  5. Put the tomato lobster sauce back in the shells and garnish with thyme. Serves with rice and salad.
  1. alittleofwatyoufancy posted this