Homard (Lobster)


Last year (God! It still feels weird saying that), I spent Christmas day in Boston with close friends. I had the pleasure of meeting new people and the ambiance was joyful and warm. We were all Haitians there and we sat most of the night,  reminiscing on the old times back in our country, imagining how warm it must be right now.
While mingling with everyone there, I was introduced to Nija Goutier. She was among the people who delegated themselves to prepare one of  the meals for the dinner we were scheduled to have.
I witnessed her prepare lobsters. I swear I was like a child waiting for her mother to open the cookie jar. In other words, I was impatient to try it out.
It turned out to be fantastic! It wouldn’t be a surprise to let you know that I shamelessly had more than one serving. And what better dish to have at this moment, when you wish you could be in the islands.
I promised to feature her in my “LAKAY Cook” of the month. We will have many more to come but for now, here’s Nija’s lobster recipe.

SN: She told me the recipe wasn’t originally hers but she added her own twist to it. I think it’s a great recipe that anyone can follow and I admire its simplicity.

4 lobsters
3 tbs of butter
2 tbs of miso (Japanese soybean paste)
1 tsp of mustard

There is really no limit to how much seasoning that can be added to this recipe as long as the spices lack sodium because the miso paste/sauce and the butter contain all the salt you need.
If you are using the miso sauce instead of the paste, i recommended you add 1/2 tea spoon of flour to have a thicker consistency

  1.  Boil lobsters for 6mns or til turned coral color. Allow them to cool down
  2. Cut lobsters in half. It makes it easier to manage, and the claws easily come off.  Set the claws aside. Guests can enjoy them with leftover butter mix.
  3. Cut straight down the line on their back and take out intestines in head and tail, rinse out with water in case the content of the intestines touch the lobster meat. Once they’re clean , cut lobster tails in half lengthwise. Leave heads as whole so the meat doesn’t fall apart.
  4. In the meantime, mix butter with miso butter in a microwavable bowl or quickly melt them on low heat with a little bit of oil to keep butter from drying, quickly mix in mustard with any other unsalted spice you desire.
    Pour some lemon juice on the lobster meats for extra flavor then use a brush to season the half lobster tails and grill them until their golden. If you are not using  a non-stick pan, use cooking spray.
    Also, coat the open heads and stick them in the oven, cover them with a sheet of aluminum foil to maintain the coral color!! It’ all about presentation!

And Serve!

CutlobsterhalfCut lobsters in half

DSC_0372DSC_0375Cut straight down the line on their back and take out intestines in head and tail


Set the claws aside. Guests can enjoy them with leftover butter mix.

We enjoyed the lobster with some Haitian black rice- duri djondjon-  (one of the recipes I will post soon) and some pasta


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

2 thoughts on “Homard (Lobster)

  1. mwen ta renmen konnen pouki ns rele l mangeons lakay epi recette ns en anglais franchement c est quoi l histoire. 0/10

    1. Bonjour Ingrid.
      Rezon Ki fè li an angle Se pou ayisyen kap viv andeyò peyi yo, Ki pa vreman janm gon idé de gastronomi Nou, ka koprann.
      Genyen Ki pa janm gen chans al nan peyi yo. Detanzantan se yon fanmi ki vinn vizite yo pou kuit manje peyi yo bayo. Genyen menm Ki pa pale kreyòl. Mwen te vle devlope yon otonomi lakay yo pou yo ka suiv resèt mwen yo so yo pa gen pou yo depann de pesonn pou yo fè manje yo.
      Nou tout gen dwa a manje peyi nou. Se yon richès pouw genyen, kew pale kreyòl ou pa. Fonn pa eksklu lot yo ki pa gen menm chans ak kek nan nou ki grandi nan peyi nou.

      Epi tou, mwen te vle pou mounn lòt peyi, lòt nasyon yo gen yon konprann Nan Resèt yo tou.
      Titre blòg la pata supoze distrè de idee prensipal la.

      Kanmenm Mwen aksepte kritik la paskeu se an franse/kreyol li ye.
      Mespere repons Mwen an ede / eksplike objektif la

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