Lobster with Manouri and olive oil

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1 lobster tail, around 250 gr
30 ml vinegar
2 litters of water
1 carrot
10 gr black pepper corns
1 medium-sized onion, sliced in half
1/2 handful celery
10 gr salt
50 ml olive oil
150 gr Manouri


Pour the water and the vinegar into a deep pan and add the carrot, the onion, the celery, the salt and the pepper corns. Let the mixture boil and then add the lobster tail. Allow to boil for 15 minutes.

Let the lobster tail cool. Once it has cooled, remove the lobster meat and cut it into small uniform pieces.

Turn the lobster shell upside-down. Slice the Manouri and place it with the lobster pieces into the upturned lobster shell, alternating between the two. Sprinkle with the olive oil and bake in a pre-heated oven for 10 minutes or until the cheese melts.

Serve with white rice or saffron rice and vegetables.

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