Caye Caulker chef puts flare in Belizean cuisine

If you’ve been feeling like you’re trapped in a vicious cycle of rice, beans, chicken and salad, you’ll want to listen up. Chef Maurice, proprietor of Wish Willy Restaurant on Caye Caulker has been busy on the beach whipping up a few delicacies with plenty of Belizean flavour, and every Thursday for the next four weeks you’re invited for a taste test. The series is sponsored by Premium Wines and Spirits and Creole Lobster is the first item on the Wish Willy menu.

WISH WILLY DISH OF THE WEEK

Creole Lobster with Tomato Salad and White Rice

Ingredients:

2 lobster tails

recado mixed with 1/2 water

2 tablespoons vegetable oil

1/4 teaspoon thyme

1 carrot chopped

1/2 cho cho chopped

1/2 zucchini chopped

salt and pepper to taste




For the salad you will need:

1 tomato chopped

1 carrot shredded

1 leaf romaine lettuce

1/2 lime

1/2 teaspoon basil

salt and pepper to taste




Method:

Lobster

In a medium sized frying pan put oil and heat until hot.

Add carrot, cho cho and zucchini to the oil and sauté for 3-5 minutes.

Add lobster and recado and let simmer with cover on for 10 – 15 minutes.




Tomato Salad

Put all ingredients except lettuce in bowl and toss. Set aside.




Presentation

Put rice in plate and one leaf of lettuce.

Place tomato salad on lettuce leaf and put lobster on plate.

Put the remaining sauce on rice and lobster. Serve.

Chef Maurice will be sharing one of his creations with us every Thursday night for the next month right here on News 5.