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Spiny Caribbean Lobster Risotto

Spiny Lobster Risotto


1 raw Lobster tail

¼ cup risotto rice

4oz finely chopped shallots

2oz finely chopped garlic

2oz unsalted butter

½ pt fish or shell fish stock

1 glass dry white wine

1 cup double cream

1 cup of grated grana pando

Lime or Lemon


To make the risotto

Sweat off the onions & garlic in the butter with no colour.

Add the wine and reduce by half.

Add rice cover with the fish or shell fish stock & simmer gently. As the stock evaporates add a little more stock until rice is nearly cooked. Add cream and continue simmering & parmesan cheese. Season to taste. Rice should have a little bite to it.


For the Lobster

Dice the tail meat into large chunks, and caramelize in a frying pan with a little coconut oil. Add this to the risotto with a few drops of fresh citrus juice,


Bon Appetit

Chef Craig’s Brownies

Chocolate Brownies


600g Dark Chocolate
450g unsalted Butter
300g Sugar
6 Eggs
½ tsp Salt
385g Flour
1 tsp Vanilla Essence
360g Chopped Nuts


Slowly melt the Chocolate remove from the heat.
Mix in the Butter, Sugar, Salt & Essence.
Beat the Eggs together and mix into the Chocolate mixture.
Add the Flour and then the chopped Nuts.

Bake in a pre heated oven @ 350 for about 30-40 minutes