Here is a simple lobster recipe that you can try, "sauté lobster" Jamaican style of course.
I purchase seven live lobsters. I have some mercy on the lobsters. Therefore, I put them into a freezer for 15 minutes. This will slow down the lobster's nervous system.
Note: I washed the lobsters with tap water before freezing them for 15 minutes. It is best to buy to lobsters the day you plan to cook them.
After 15 minutes, I removed the lobsters from the freezer then place them head first in a large pot of boiling salted water. Boil lobsters for 15 minutes or until they turn a bright red colour. Remove pot from heat and drain water. Allow the lobsters to be cool.
Most of the meat is in the tail and large claws. Additional meat can be found in the smaller legs and near where the legs join the body
Carefully Slice the Tails along the midsection and remove the cooked tail meat, discard the shell.
3 lbs. lobster (7 small lobsters)
1 small white onion, sliced
1 small hot pepper, sliced
1 small ripe tomato, sliced
half of 1 sweet pepper, sliced
1 tsp. black pepper
Salt to taste
1/2 tsp. Maggie all-purpose
2 tsp. vegetable oil
1 tbsp. ketchup
1 clove garlic, minced
4 tbsp. water (to make gravy)
Put a Dutch pot or sauté pan on medium heat. Add the oil. Sauté the onion, hot and sweet peppers, tomato, and garlic in the hot oil for about two minutes or until translucent
Add the lobster meat, sprinkle on black pepper and salt. Stir. Lower the heat. Add the four tbsp. of water and the ketchup. stir. Cover pot for about a minute. Then remove from heat. Serve