Lobster Provençal is a whole Atlantic Lobster roasted in the oven with house made Virgin Sauce. The Virgin Sauce was created by Chef JF exclusive to Provence Marinaside, as it contains all the “virgin” ingredients of the South of France. It is light, fresh and versatile with flavours emphasised by extra virgin olive oil to complement many dishes including the Lobster Provencal.
Ready to entertain your guests with this simple delicacy? Watch to see Chef JF show us how to make Lobster Provençal.
See recipe below.
4 lobsters cut in ½ and clean (ask your seafood store)
4 tbsp butter
2 tbsp garlic, chopped
salt to taste
freshly ground black pepper to taste
½ cup white wine
1 cup of virgin sauce (see below for the recipe)
½ lemon, sliced in quarters
¼ cup fresh herbs, chopped
- Place lobsters in a roasting pan.
- Add butter, garlic, virgin sauce, lemon slices, salt and pepper to taste.
- Roasted for about 10 to 14 min in the oven at 450ºC.
- Take out, deglaze with white wine and slightly reduce.
- Add fresh herbs and serve.
Makes 4 servings.
4 tbsp extra virgin olive oil
4 medium tomatoes, diced small
5 fresh basil leaves, julienned
2 cloves garlic
1 lemon, juiced
salt, to taste
freshly ground black pepper, to taste
- In a bowl, mix all ingredients until well combined.
- Season with salt and pepper serve.
Makes approx. 1 1⁄2 cups.
Can be stored in refrigerator for up to 3 days.
Last week on Global’s Noon News, Chef Alessandra Quaglia and Chef Sheldon Maloff showed us how to make Provence’s Lobster Salad. Here’s the clip and recipe so you can try it at home.
Makes 4 servings
Large pot of heavily salted water, with lid
2 whole live lobsters
Large pot of ice water
8 asparagus spears
1 large heirloom tomato
Salt and pepper to taste
Champagne vinaigrette (see recipe below)
- Cover and bring the pot of salted water to a boil.
- When the water is boiling drop in the lobsters, cover, and cook for 7 minutes.
- Immediately remove the lobsters and plunge them into the ice-water bath.
- Let them cool for 15 minutes.
- Remove from ice-bath, drain and cut each lobster in half. Set aside.
- Lightly blanch asparagus in boiling salted water and then quickly place into ice-bath to stop the cooking.
- Remove from ice-bath and drain.
- For each serving you will use 2 asparagus spears. Chop each spear into 6 pieces and set aside.
- Slice the heirloom tomato into quarters and then thinly slice each quarter.
- For each serving, arrange one quarter of the tomato slices on a plate and season lightly with salt and pepper.
- Arrange 12 of the asparagus pieces on and around the tomatoes.
- Place a half lobster on top of the tomatoes, cut side up.
- Drizzle each lobster half with some of the vinaigrette and some on the side of the tomatoes.
1 cup good extra virgin olive oil
3 tbsp champagne vinegar
2 tsp clear, liquid honey
1 tsp dijon mustard
1 pinch salt
- Place all the ingredients in a bowl and whisk together or place in a glass jar with a lid and shake to emulsify.
Show us how your Lobster Salad turns out!
If you have ever held back from eating this delicacy because you weren’t quite sure how to peel them, this video is for you. Watch as Chef JF shows us the proper way to peel a Wild BC Spot Prawn.