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Lobster in a zesty, savory sauce gets a high-intensity kick with Nespresso Variations Paris Exotic Macaron coffee in this recipe from chef Daniel Rose.
For the sauce:
- ¼ cup brewed and chilled Nespresso Variations Paris Exotic Macaron coffee
- 2 Tbsp. arbequina olive oil (green fruit profile)
Whisk the all the ingredients for the sauce in a small bowl and set aside.
Bring a large pot of heavily salted water to a boil. Separate the claws from the body of the lobster.
Boil the body and tail section for 3 minutes and the claws for 5 minutes. Transfer the lobster to a bowl with ice water. Shell the lobster, transferring the meat to a tray.
Prepare a charcoal grill. Gently season the lobster with salt. Grill the lobster for only 1-2 minutes, just until the edges are slightly charred. Transfer to a tray or plate and let cool.
Slice the lobster tail into pieces. Place all the lobster meat on a serving plate and drizzle with the reserved sauce. Garnish with extra lime zest and freshly ground pepper.
Recipe by chef Daniel Rose