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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Isabelina Slow Poached Lobster Salad

Andres Ramos


Ingredients: (Caribbean Lobster)

  • 1 lobster tail cut in halves
  • salt and pepper to taste
  • 16oz of butter
  • zest of 1 lime
  • 1 oz. fresh marjoram
  • 1 oz. fresh basil
  • 1 oz. fresh oregano

Ingredients: (Star Fruit Sauce)

  • 1 star fruit
  • 1 cup of sliced kumquats (chinese oranges)
  • 2 oz. of diced shallots
  • 1 oz. garlic minced
  • 1/8 tsps. cumin seads
  • 1/8 tsps. Cinnamon
  • pepper flakes to taste
  • 8 cilantro leaves
  • ½ cup heavy cream
  • 3 tbsp. brown sugar
  • ½ cup cherry wine

Ingredients: (Squid Ink Mayonnaise)

  • 2 tbsp. Wasabi
  • 1 tsps. squid ink
  • ¼ cup mayonnaise
  • salt and pepper to taste

Directions: (Caribbean Lobster)

  1. In a high heat pan, add butter and season with zest, marjoram, basil and oregano.  Mix it well.
  2. Check the seasoning Pour the butter mix into a plastic bag.
  3. Season the lobster with salt and pepper to taste and put it inside of the bag. 
  4. Place bag in boiling water until lobster cooks.
  5. Take the bag out of the water and let it sit.

Directions: (Star Fruit Sauce)

  1. In a medium heat pan add olive oil, shallots, garlic, cumin seeds, cinnamon and pepper flakes to taste. Cook until tender.
  2. Add kumquats, sliced star fruit and cilantro leaves. Cook for 2-3 minutes.
  3. Add brown sugar and cherry wine and cook it until becomes syrupy.
  4. Put the sauce in a blender and puree it.

Directions: (Squid Ink Mayonnaise)

  1. In a mixing bowl, mix wasabi with water until paste.
  2. Add squid ink and mix well
  3. Add salt and pepper to taste


  • 3 oz. olive oil
  • 3 oz. butter
  • 1 minced shallot
  • 1 oz. minced garlic
  • ¼ cup soy beans
  • 1 cup of fresh mushrooms
  • salt and pepper to taste
  • 2 cups arugula salad

Directions: (Salad)

  1. In a to high heat pan add olive oil, butter, shallots
  2. Add soy beans, and mushrooms and season to taste.
  3. Slow cook it and add arugula salad.

In a plate, place the sauce and salad. Place the lobster in top of salad and garnish with pomegranate and squid mayonnaise.