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Lobster Robert - A Recipe from Chef Rob's Gourmet Cafe in Hopkins, Belize

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Chef Rob's Gourmet Cafe in Hopkins, Belize
With the opening of the lobster season in Belize on June 15th, we wanted to share a Belizean lobster recipe. The delicious Lobster Robert recipe comes from Chef Rob’s Gourmet Cafe, located at the Parrot Cove Lodge in Hopkins. This is a must visit restaurant if you are staying in Hopkins. 
 
Lobster Robert
Lobster Robert -  Photo credit: Chef Rob's Gourmet Cafe
 
Ingredients
  • Lobster Tails: 6 tails, 6-8 ounces each, cut in large chunks
  • Lobster Crust: 1 pound
  • Dry White Wine: 1/2 bottle
  • Local Dark Aged Rum: 3 fluid ounces
  • Heavy Cream: 4 fluid ounces
  • Carrots: 1 medium size
  • Onions: 2 medium size
  • Celery: 1 stalk
  • Tomatoes: 7 medium sized
  • Zucchini: 1 medium size
  • Sweet Pepper: 1 medium sized
  • Garlic: 4 cloves
  • Thyme Leaves: 1 teaspoon
  • Bay Leaves: 3 whole leaves
 Directions
 
1. Lobster Base Sauce
 
Sauté the lobster crust in some olive oil. Set aside 1 tomato, 1 zucchini, 1 onion, and 1 sweet pepper for later and the add the remaining vegetables and herbs and continue to simmer for 10 more minutes. Add the white wine and 4 cups water and bring the sauce to boiling point. Let the sauce simmer for about 30 minutes before straining it through a fine sieve. Reduce the liquid till half remains and thicken with a bit of cornstarch if required. Bring sauce to boiling point and season with salt & pepper.
 
2. Lobster Robert
 
Cut the remaining onions, peppers and tomatoes into 1/2 inch cubes. Take the lobster tails out of the shell and cook the shells in some boiling water. Cut the lobster into large chunks and season them with some salt & pepper. Sauté them in a little olive oil for about 2 minutes. Add the vegetables and continue to sauté for 3 more minutes. 
 
Flame the seafood with the rum and add the lobster base sauce and heavy cream. Bring the dish to boiling point and let simmer till the lobster is cooked. Place the cooled lobster shell on the plate and fill the shells with the seafood mixture. Serve this dish with some white rice or fresh baked Creole Bread.
 
If you go:
 
Our Jungle and Beach Explorer Hopkins trip combines a four-night active adventure at Bocawina Rainforest Resort with three nights in the beachside village of Hopkins. This Belize vacation package includes the options of staying at the Parrot’s Cove Lodge, where Chef Rob’s Gourmet Café is located.