for 2 person

Pepper puree

1 tbsp	olive oil
1	red pepper, in large cubes
1	red onion, coarsely chopped
1	garlic clove, coarsely chopped
1 tsp	cane sugar
1 tbsp	sherry vinegar
1 dl	vegetable bouillon
a little	salt
a little	pepper
2 tbsp	olive oil
½	Fine Food Mexican Vanilla Pod (Vanilleschoten), seeds removed

Lobster

1	lobster tail (approx. 250 g)
¼ tsp	salt
a little	pepper
1 tbsp	olive oil
a little	rocket

How it's done

Pepper puree

Heat the oil in a pan, add the chillies, onion and garlic, sauté for approx. 1 min. Add cane sugar, caramelize until light brown, add sherry and reduce completely. Add the vegetable stock, simmer without a lid over a low heat for approx. 10 mins. until the liquid has reduced completely, season, add the olive oil and purée until smooth. Add vanilla seeds, mix, cover and set aside.

Lobster

Cut the lobster in half lengthwise and slide the reserved vanilla pod between the shell and the lobster meat, season. Heat the olive oil in a pan, fry the lobster for approx. 7 mins., turning it repeatedly.

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