Ever since leaving the Bahamas, I’ve done everything but buy a plane ticket to get me back. You guys, that place is pure heaven! And the food…. drool worthy. I’ve even shared one of my favorites I recreated since being back… did you try my Avocado Toast with Lemon Cream Cheese? Oh, please do! Now, this recipe above was made in the Bahamas, but not at one of their incredible restaurants….nope, Uncle Adam is responsible for this one. Meet your next obsession. I can’t even describe it. WOW. Just wow. It’s an app, but you’ll be dipping chips, bread and your head into the bowl to get the last drop of this masterpiece.
- 3 Lobster tails
- 1 wheel soft ripened Brie cheese, cubed with wax off
- 1 orange
- 1 lemon
- 1 lime
- 1 stick of Kerigold Garlic Herb Butter
- 2 Habanero peppers
- Shell your lobster, and cut into bite size pieces.
- While shelling those out, get a small stock pot with water and bring to a boil.
- Boil lobster pieces for 2 minutes.
- Remove pot from stove top, drain lobster and set aside.
- Use a knife to cut wax off top and sides of the brie wheel, then cube soft cheese into bite size pieces.
- In a sauté pan on low/medium heat, melt 3 tablespoons of the garlic herb butter.
- Add in the juice of the lime, lemon, and orange into the pan (removing seeds if any)
- Cut habanero pepper in half across, holding the stem, use the top half and rub it around the pan to add some spice…DO NOT RUB YOUR EYES AFTER what ever you do. Use one or two depending on the amount of heat you’d like.
- Add brie cheese cubes and combine with the melted butter. Should start to make a creamy sauce.
- Add lobster into the pan and toss gently with butter and cheesy goodness.
- Sauté together for a few minutes and until well coated.
- Pour into a serving dish, garnish with a few citrus slices and fresh chives or scallions. Serve with baguette slices, tortilla chips or honestly can be eaten alone.