If you want to prepare something gourmet and very original, this delicious coffee lobster originating from Cuba will be the sensation for your next event. The creaminess of the sauce with the touch of Jacobs® coffee and the tenderness of the lobster will be an explosion of flavors on your palate.
On a cutting board, use a knife to remove the meat from the lobster tail and cut it into medium pieces. Reserve the lobster shell.
In a bowl, add the lobster, olive oil, shallot, garlic, salt, and pepper, and mix until all ingredients are incorporated. Set aside.
For the béchamel sauce, in a small pot over medium heat, melt the butter, add the flour, and using a wooden spoon, stir until you have a homogeneous mixture, cook until it changes color and gradually add the milk.
Bring to a boil and reduce the heat, cooking for about 10 minutes while stirring, until thickened. Season with salt, pepper, and nutmeg. Add the parmesan cheese and cheddar cheese, and using a whisk, stir until melted and set aside.
In a skillet, melt the butter and sauté the onion, add the lobster, and cook for a couple of minutes, flambé with cognac and add the white wine, then add the mushrooms, the béchamel sauce, and Jacobs® coffee, using a spoon to mix until fully integrated.
On a baking tray, place the lobster shells and fill them with the previously made preparation, add a little parmesan cheese and bake until gratinated and golden.
On a plate, place the stuffed shells and decorate with crushed coffee beans and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?