This week, chef de partie Lendave Burton adds oomph to his lobster reduction with Ocean Spray Flavour Splash Cranberry Water. Nineteen-year-old Burton, who is currently enrolled in the Food Service degree programme at the University of Technology, is a chef on the rise eager to carve out a name for himself. His dream, he shares with Thursday Life, is to represent Jamaica internationally and to promote The Rock’s cuisine at the highest level.

Flambéed Lobster served with a Cranberry Reduction and Cranberry Glazed Vegetables

Glazed Carrots

Ingredients:

100 grams blanched carrots

1 /2 cup Ocean Spray Flavour Splash Cranberry Flavoured water

3 tablespoons sugar

2 tablespoons butter

1 teaspoon lemon juice

Freshly ground black pepper

Salt (to taste)

Method:

Heat a medium saucepan, add butter and sugar, use low heat and ensure the ingredients do not burn.

When the sugar has melted, add lime juice and Ocean Spray Flavour Splash Water. Reduce to half the amount and add carrots.

Cook until glaze coats the carrots (5 minutes).

Season with salt and pepper.

Cranberry Reduction

Ingredients:

1 cup Ocean Spray Flavour

Splash Cranberry Water

3 /4 cup Ocean Spray

Cranberry Juice

80 grams dried cranberries

1 oz dried thyme

Method:

Use 1/4 Ocean Spray juice to reconstitute the dried cranberries (about half-an-hour).

In a medium saucepan add the rest of juice, dried thyme and Ocean Spray Flavour Splash Cranberry Water.

On low to medium heat reduce to 1/4, add the reconstituted cranberries, turn the stove to its lowest and reduce to a light syrup consistency.

Set aside until ready to use.

Flambéed Lobster

Ingredients:

Meat from two lobster tails, cut into 1-inch medallions

2 oz garlic, finely chopped

1 tablespoon butter

3 oz rum

Cranberry Reduction

Method:

Heat a medium sauce pot with the butter on low to medium heat, making sure not to brown the butter.

Sauté garlic in butter for about a minute, then add lobster; cook for about 1 1/2 minutes on each side.

Flambé the lobster by slowly adding the rum to the pot and slightly tilt it to get a flame. We cook for another 30 seconds then add the reduction and cook for another minute.

Serve hot with cranberry-glazed vegetables and flavourful potato croquettes or your choice of starch.