Roasted Florida Keys Lobster
Created By Executive Chef Richard Smith
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Roasted Florida Keys Lobster

With organic black rice, orange segments, baby zucchini, brussel sprouts, dragon fruit and mango beurre blanc

Recipe Created By:
Chef Richard Smith, Executive Chef, Atlantic's Edge at Cheeca Lodge & Spa

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INGREDIENTS

  • 2 2 lb. Florida Keys lobsters
  • 1 cup organic black rice
  • 1 orange (segmented)
  • 1/2 lb. baby zucchini (cut on a bias)
  • ¼ lb. medium brussel sprouts
  • 1 dragon fruit
  • 1 cup mango puree
  • 1/2 lb. whole butter
  • 1 sprig of thyme
  • 1 fresh bay leaf
  • 2 cloves garlic (crushed)
  • 1 medium shallot (rough cut)
  • ½ cup white wine
  • ¼ cup lemon juice
  • ¼ cup heavy cream

PREPERATION

  1. FLORIDA LOBSTER: Remove the head from the tail and discard, then cut the tail in half length wise. Pre-heat oven to 350°F, season lobster tail with salt and pepper to taste and also a pinch of whole butter. Place lobster on a tray, meat facing up and roast in the oven for 15-20 minutes or until fully cooked.
  2. RICE: you can either soak it overnight or simply wash it well 3 times and drain. Place rice in a pot with 2 cups water and a couple pinches of salt. Cover with a lid and bring to a boil then reduce to a simmer for 25 minutes. The rice should be soft, yet chewy.
  3. BRUSSEL SPROUTS & BABY ZUCCHINI: Place brussel sprouts in boiling salted water for 2 minutes then remove and place directly in ice water to stop the cooking process. Apply the same process to the zucchini, when cool remove from the iced water and reserve on paper towel to drain excess water.
  4. DRAGON FRUIT: Peel and dice dragon fruit ¼ inch thick and reserve.
  5. MANGO BEURRE BLANC: Reduce wine and lemon juice with thyme, bay leaf, garlic and shallots to almost dry, add cream and mango pureé reduce by half. Allow to cool down then swirl in 4ounce of cold butter, add salt and pepper to taste. Strain the beurre blanc through a fine strainer into a sauce pan and hold warm.
  6. ASSEMBLE: In a sauté pan on medium high heat add zucchini, brussel sprouts and cooked black rice. Add salt and pepper to taste, after 5 minutes add 1 teaspoon of butter the remove from the fire. Keep folding the butter in the rice and vegetable mixture until butter is completely dissolved. Place the rice mixture on the plate; add the orange segments and dragon fruit on the rice mixture. Remove the lobster meat from the shell and place on top of the rice. Drizzle the mango beurre blanc around the rice and the lobster.

Bon Appétit!

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