Lobster a la creole - sauce Chien - Guadeloupe
This recipe is simple, rich and delicious. I discovered this recipe during a trip to Guadeloupe, where I was working for a few weeks.
The name is said to originate from the brand name of the Chien knife, which is used to cut the ingredients for its preparation.
Sauce chien: if you cannot get the spice blend ready-made, you need to cook it yourself!
Sauce chien Ingredients:
1 small onion
1 or 2 cloves of garlic
4 spring onions
2 tbsp finely chopped parsley, coriander, thyme
1 small hot pepper
1 lime or 3 tbsp white vinegar
4 tbsp olive oil
Salt and pepper
Creole spices if available
10cl hot water
Hot sauce or Creole chilli paste
Ingredients for the lobster:
1 or 2 cooked lobster tails, cut into large pieces
2 finely chopped capsicums
4 tomatoes, cut into 5 pieces
1 teaspoon of tomato sauce
3 or 4 small chillies (similar to jalapeños)
¼ cup of cold water
2 tablespoons of all-purpose flour
Sauce chien Method:
Finely chop the onion, garlic and green part of the spring onion. Place in a bowl. Add the herbs.
If using a fresh hot pepper, slice it in half, remove all the seeds and mince finely. If using a dried hot pepper, crush between paper towels or in a mortar and pestle. In either case, add as much to the bowl as you think you’ll be comfortable with.
Squeeze the lime into the bowl. Add the oil. Add the water, which should be hot but not boiling — hot out of the tap is fine. Stir to blend. Add the salt and hot sauce, and stir again.
Lobster Method :
The name is said to originate from the brand name of the Chien knife, which is used to cut the ingredients for its preparation.
Sauce chien: if you cannot get the spice blend ready-made, you need to cook it yourself!
Sauce chien Ingredients:
1 small onion
1 or 2 cloves of garlic
4 spring onions
2 tbsp finely chopped parsley, coriander, thyme
1 small hot pepper
1 lime or 3 tbsp white vinegar
4 tbsp olive oil
Salt and pepper
Creole spices if available
10cl hot water
Hot sauce or Creole chilli paste
Ingredients for the lobster:
1 or 2 cooked lobster tails, cut into large pieces
2 finely chopped capsicums
4 tomatoes, cut into 5 pieces
1 teaspoon of tomato sauce
3 or 4 small chillies (similar to jalapeños)
¼ cup of cold water
2 tablespoons of all-purpose flour
Sauce chien Method:
Finely chop the onion, garlic and green part of the spring onion. Place in a bowl. Add the herbs.
If using a fresh hot pepper, slice it in half, remove all the seeds and mince finely. If using a dried hot pepper, crush between paper towels or in a mortar and pestle. In either case, add as much to the bowl as you think you’ll be comfortable with.
Squeeze the lime into the bowl. Add the oil. Add the water, which should be hot but not boiling — hot out of the tap is fine. Stir to blend. Add the salt and hot sauce, and stir again.
Lobster Method :
- In a large skillet, heat the oil over medium heat. Add the onion and green bell pepper. Sauté for 5 minutes.
- Stir in the stewed tomatoes, tomato sauce, salt, chilli powder, jalapeños,
- Stir in stewed tomatoes, tomato sauce, salt, chilli powder, jalapenos, sauce chien and hot sauce if you like your food very hot.
- Bring to a simmer; cover and simmer for 30 minutes.
- Stir in lobster; simmer for 10 more minutes.
- Whisk together flour and cold water until smooth.
- Stir into the pot until smooth until slightly thickened, about 5 minutes.
- Serve over rice or with bread.