Island Lobster Feast

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We’re working away on a new Fischer & Wieser cookbook that’s due out in Spring 2016. All the recipes use the Fredericksburg company’s iconic (and much imitated) roasted raspberry-chipotle sauce. Here’s our latest recipe effort, and it’s proving quite the hit.


½ stick butter

½ cup roasted raspberry chipotle sauce

Juice of 1 large orange

Juice of 2 large limes

1-2 teaspoons Jamaican jerk paste, such as Walker’s Wood

1 teaspoon dehydrated onion

1 teaspoon chopped fresh parsley

1 teaspoon lemon pepper


1 ½ pound lobster cut in 1-inch chunks

1 zucchini, cut in 1-inch chunks

1 yellow squash, cut in 1-inch chunks

1 red bell pepper, cut in 1-inch chunks

¼ cup extra-virgin olive oil

Lemon pepper

Prepared yellow rice

Black beans and corn

Lime slices for garnish

Soak bamboo skewers in water at least 30 minutes. Preheat a grill to medium-high. To make the glaze, melt the butter in a saucepan with The Sauce, then stir in the citrus juices and jerk paste. Season the liquid with the onion, parsley and lemon pepper.  Make skewers by alternating lobster with the vegetables, then dousing with olive oil. Season with lemon pepper. Lay a sheet of aluminum foil across the grill and cook the skewers with the lid closed until virtually done, about 8 minutes. In the last 2 minutes of that, brush generously with the glaze. Close lid in between brushings. Transfer the skewers from the foil to directly to the grill, letting the ingredients sizzle and caramelize, still brushing with more glaze. Serve the skewers hot with yellow rice and a mixture of black beans and corn. Garnish with lime slices. Serves 6-8.


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