Ibex Lobster, Clams, Allium Ash Recipe

Preparation Steps

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Once cool, remove the meat from the shells and chop it into bite-sized pieces.

2. 2

   Cook the Clams

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the clams and white wine. Cover the skillet and cook for about 5-7 minutes until the clams have opened. Discard any clams that remain closed.

3. 3

   Sauté the Mushrooms

   In the same skillet, add another tablespoon of olive oil. Add sliced mushrooms and sauté for about 5 minutes until they are golden brown. Season with salt and black pepper to taste.

4. 4

   Prepare the Plantains

   Peel and slice the plantains into 1-inch thick pieces. In a separate skillet, heat some olive oil over medium heat and fry the plantain slices until they are golden brown on both sides. Remove and drain on paper towels.

5. 5

   Combine Ingredients

   In a large mixing bowl, combine the sautéed mushrooms, cooked lobster, and opened clams. Sprinkle the allium ash over the mixture and toss gently to combine.

6. 6

   Serve

   Plate the lobster, clam, and mushroom mixture with the fried plantains on the side. Garnish with fresh herbs and serve warm.