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sst-lobster-stuffed-with-shrimps-mushrooms-june-18-2013-linkRecipe by Chef Ian from Bermudaful Catering

Bermuda Spiny Lobster – a Bermudian seafood delicacy only available from September to March 31st annually.
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Lobster:
Ask your butcher to clean and split lobster.
Season with salt and pepper and place the lobster in a frying pan and sear, meat side down.
Add shrimp & mushroom stuffing, place in a 400 degrees oven for about 15 minutes checking regularly, do not overcook.

Citrus rice:
Rice
Chicken stock
Onion
Orange and lemon zest
Cook off onion in a little oil and add the rice, stir well. Add chicken stock and citrus zest. Cook until the rice is tender.

Asparagus:
Trim the bottom ends of the asparagus, drizzle with olive oil, season with lots of salt and pepper roast in a hot 400 degrees oven about 9 minutes.

Stuffing:
Baby shrimp
Panko Breadcrumbs
Wild mushrooms
Butter
Cook onion off  in a saucepan, add mushrooms, cook for another few minutes, add shrimp, season with salt and pepper add butter. When this has melted, add the breadcrumbs, mix all together.

Gosling’s Wine of the Week

KENDALL JACKSON AVANT CHARDONNAY
Chef Ian’s lobster recipe is complemented by   Kendall Jackson Avant Chardonnay from Gosling’s.
The wine,  from California’s cool coastline, reveals slight oak flavours. It is vivid, crisp, bright, refreshing and is lean on the palate. This wine achieves a balance of vibrancy and complexity through gentle whole-cluster pressing and fermentation.
The retail price is $21.00 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 18, 2013