LounjeLounjePlan my week

Lobster with Nigerian Coconut Pepper Sauce

Lobster with Nigerian Coconut Pepper Sauce represents the apex of Nigerian fine dining — a whole fresh lobster cooked and served in a rich, boldly spiced coconut cream and pepper sauce that carries all the hallmarks of Nigerian seasoning greatness. At Victoria Island Lagos restaurants commanding the highest prices on the menu, this dish is prepared by chefs who understand that the natural sweetness and luxury of fresh lobster is best complemented — not overwhelmed — by the ch

Lobster with Nigerian Coconut Pepper Sauce, Nigerian cooking

Ingredients

  • 2 whole fresh lobsters — or 4 large lobster tails
  • Lemon juice and salt for cleaning FOR THE NIGERIAN COCONUT PEPPER SAUCE:
  • 2 cooking spoons of butter or vegetable oil
  • 2 shallots or small onions, very finely chopped
  • 3 garlic cloves, minced
  • 1 big tin of coconut cream
  • 2 Atarodo (hot chilli peppers), very finely blended
  • 1 teaspoon of ground Cameroon pepper
  • 1 teaspoon of ground uziza seeds
  • 2 big handfuls of ground dried crayfish
  • Juice of half a lemon
  • A small handful of fresh parsley and spring onion, finely chopped
  • Salt to taste FOR THE CRUST (optional):
  • 3 big big tablespoons of breadcrumbs
  • 2 big big tablespoons of grated hard cheese
  • 1 cooking spoon of melted butter

Method

  1. 01

    Preparing the Lobster. If using whole lobsters, chill in the freezer for 30 minutes before handling. Halve each lobster lengthwise with a sharp, heavy knife. Remove the digestive tract. Loosen the tail meat from the shell but leave it resting in the shell for presentation. Season with lemon juice and a pinch of salt.

  2. 02

    Making the Nigerian Coconut Pepper Sauce. Heat 2 cooking spoons of butter in a wide pan over medium heat. Add the finely chopped shallots and garlic. Cook gently for 3 minutes until very soft and fragrant — do not allow to brown. Add the finely blended Atarodo and cook for 3 minutes. Add ground Cameroon pepper and uziza seeds. Stir 1 minute. Pour in the tin of coconut cream. Add ground crayfish and lemon juice. Simmer for 5 minutes until slightly thickened. Season with salt. Taste — the sauce should be rich, mildly spiced, fragrant and luxurious. Stir in fresh parsley and spring onion. Remove from heat.

  3. 03

    Grilling the Lobster. Set the grill to maximum heat. Place the halved lobsters cut-side up on a baking tray. Grill for 8 to 10 minutes until the lobster meat is completely white and opaque throughout.

  4. 04

    Adding the Crust and Finishing. Remove lobster from the grill. Spoon the Nigerian coconut pepper sauce generously over each lobster half, covering the exposed meat completely. If using the crust: mix breadcrumbs, grated cheese and melted butter together and sprinkle evenly over the sauced lobster. Return under the grill for 3 to 4 minutes until the crust is golden and bubbling.

  5. 05

    Plating. Serve on warmed plates with a wedge of lemon and a fresh herb garnish alongside. The lobster should be golden-crusted, fragrant with Nigerian spices and unmistakably luxurious.

More regional specialities