Lobster Cake & Soursop Tart
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| Henry Lightbourne spent over twenty years working throughout the United States as a representative for The Bahamas Ministry of Tourism before coming back home and working as the head of marketing for The College of The Bahamas. He is now the Marketing Manager for The Print Masters at The Nassau Guardian. Henry loves to cook and has taken some classes in cooking at the School of Hospitality & Tourism Studies. In this show you get to see his "award winning" Soursop Tart. |
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 Lobster Cake Season your lobster meat with some pepper and seasoned salt. Let lobster sit for about a half an hour. Add lobster to a mixing bowl. Add two tablespoons of parsley, one cup of breadcrumbs, two tablespoons of green onion, a quarter cup of Worcestershire sauce, a half a tablespoon of mayonnaise, one quarter of a lime and one egg. Mix together. Add one tablespoon of oil to a saucepan. Add a tablespoon of butter to the pan and put the flame to medium. Make small balls of the mixture and place into the saucepan and cook until brown on all sides. Make a mixture of mayonnaise and Dijon mustard to use as a sauce. Soursop Tart Peal, remove the seeds and puree your soursop. Add a little vanilla, some condensed milk, salt to taste and a little cornstarch. Make a simple dough with two cups of flour, five to seven teaspoons of iced water, one teaspoon of salt and a three quarter stick of margarine. Roll out the dough with rolling pin and add to a tart tray already sprayed with pam. Add tart trays to the over and cook at 350 degrees for approximately fifteen minutes. Let shells cool and add the Soursop filling to the shell and garnish with sliced strawberries and sprinkle on a little nutmeg. |
Ingredients
1 lb. lobster meat 2 tbsp parsley 1 cup bread crumbs 2 tbsp green onions 1/3 cup worcestershire sauce 1/2 tbsp mayonnaise 1/4 lime 1 egg soursop vanilla condensed milk salt corn starch flour iced water 3/4 stick maragine pam cooking spray 1 tbsp oil 1 tbsp butter sliced strawberries nutmeg mustard mayonnaise  |
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