Dave's Birthday Caribbean Lobster in a Cruzan Rum/Cream Sauce

It's a close race...
Who is older, dirt or me... I am gaining on dirt!

HIT THE PLAY BUTTON... Really, you will not be sorry, best birthday song I have ever heard...


And while you are reading... Come see what I made...


This is an adaptation of a recipe I saw on MiM's SEAFOOD BISTRO's website.


Here's what I did...

I changed a few ingredients and the quantities, so we will call this...


Dave's Birthday in the Caribbean Lobster!


2 TBS Olive Oil
1/2 cup diced Red Bell pepper
1/2 cup diced Green Bell Pepper
1/2 cup diced Mushrooms
1/2 cup diced Sweet Onion
1/2 cup diced Tomatoes
1/4 cup (one whole) diced Garlic
1/3 cup Heavy Cream
1/3 cup Cruzan Black Strap Rum


2 - 12 ounce Caribbean Lobster Tails!

Lot of chopping and dicing... great way for a foodie to spend his birthday!


And here's how to cook it...


Boil the lobster tails for ten minutes.

meanwhile, heat the oil  and in a large frying pan, saute the vegetables.  Add the rum and cream and simmer for 10 minutes.

Remove the lobster tails, split them in half and remove the meat.  retain the shells  Dice up the lobster meat into 1 inch cubes.

Add the lobster meat into the vegetable cream.rum sauce, and allow to simmer for 7 minutes...


Spoon the lobster and veggies into the shells...

I served these with a Mango Rum citrus baked white asparagus (Thanks for the inspiration Chris, will be blogging this recipe tomorrow), along with a chocolate/raspberry Chipotle shortbread with a Dark Chocolate Ganache...


And Wine


And Rum


 And an after dinner Scotch.


Like the song says... Time to celebrate the fact that I didn't die this year.


Come take a look at my other two blogs ... On my Kansas Foodie in the Virgin islands Blog, I made a rum drink -  FUNKY MONKEY - Having trouble getting the kids to eat fruit? Just add Rum and Chocolate!


 And on my Daily Photo blog, I take you on a Kitchen Reveal for the new Permanent Temp KITCHEN!