Cuban gluten free lobster Havanaise

    30 min

    An old Havana recipe for lobster that is perfect for a modern gluten free summer salad. Serve on a bed of lettuce, in a avocado half, or on its own with some Cuban bread.


    Bedfordshire, England, UK
    1 person made this

    Serves: 2 

    • 2 tablespoons butter
    • 1 tablespoon plantain flour
    • 240ml single cream
    • 2 teaspoons sea salt
    • 2 teaspoons Goya® Sazonador Total
    • 1 (900g) lobster, cooked and meat flaked
    • 3 egg yolks, beaten
    • 2 tablespoons sherry
    • 2 tablespoons rum

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a saucepan over a medium heat, melt the butter then add the flour and stir well to form a paste. Whisk in the cream, salt and Sazonador then reduce the heat to low and stir constantly until thickened. Stir in lobster and egg yolks until well mixed. Just before serving, stir in sherry and rum. Serve warm over salad or bread.

    Cooking lobster

    Unless you buy the lobster pre-cooked you will need to kill and cook the lobster (be sure the lobster's claws are bound before handling). The most humane way to do this is to place the lobster in a freezer for 2 hours which will render it unconscious. Once unconscious, push the tip of a knife the the centre of the head. Place the lobster in boiling water until bright red in colour. Remove from the water and allow to cool before breaking apart and removing the meat.

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