Lobster and mussel moqueca

  • Main
  • medium
  • 4
  • 1 hour 15 minutes


First published in 2015
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To serve

To kill the lobsters, insert the tip of a sharp knife into the cross on the top of their heads in a quick, firm movement. Bring a large pan of water to the boil, add the lobsters to the pan and increase the heat to return the water to boiling point. Simmer for 10 minutes, then drain and leave to cool a little
Once the lobsters have cooled enough to handle cut them in half lengthways with a large, sharp knife. Remove the meat from the lobsters and set aside, keeping warm until ready to serve
Place a large frying pan over a medium heat and add the oil and onions to the pan. Fry gently for 5 minutes, stirring occasionally to ensure they do not catch, then add the garlic, ginger and chilli to the pan and fry for a further 2-3 minutes. Stir through the coconut milk, cream and sugar and bring the mixture up to the boil
Once boiling, whisk through the cornflour until thoroughly combined. Reduce to a simmer and cook for a further 5 minutes, then stir in the lime juice and fresh coriander. Season to taste and remove from the heat, keeping warm until until ready to serve
De-beard the mussels and wash thoroughly, then place in a pan with a little water and cook on a high heat for 1-2 minutes until the mussels open. Drain the mussels and set aside ready to serve
Make a slight incision across the top of each tomato and plunge them into a bowl or pan of boiling water. Carefully remove and refresh the tomatoes in a bowl of chilled water, then peel off the skin and discard
Cut the tomatoes into quarters and scoop out the seeds and pulp, leaving just the outer shell of the tomato. Flatten these shells down on a chopping board and dice into small cubes
To serve, ladle a generous helping of the sauce onto a deep plate and arrange the lobster meat and mussels on top. Sprinkle over the tomato concasse and garnish with mixed salad leaves
  • salad leaves
First published in 2015
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