Lobster with Chorizo & Peas

Recipe by chef Jean-Philippe Desjardins

Ingredients for 2

  • 1 cooked lobster, cut in 2, claws peeled
  • 1 corncob, cooked and with kernels removed
  • 1 tablespoon of butter
  • ¼ cup cream
  • ½ cup cooked peas
  • 20 thin slices of chorizo
  • Lemon juice
  • Olive oil
  • Salt and pepper
  1. Mash the warm corn kernels in a blender with the butter and cream.
  2. Add salt, pepper & seasoning to corn cream to taste
  3. Brown the chorizo slices and drain excess oil
  4. Reheat the lobster by steaming
  5. Season the lobster with lemon juice and olive oil
  6. Toss with the peas and chorizo slices
  7. Arrange lobster over the corn mash, in the shell if desired
  8. Decorate with the nasturtium leaves.
Add a few shavings of the Black Garlic Food Crayon!

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