Moroccan Spice Infused Olive Oil Poached Lobster

Yield:  4 servings



 Raw Lobster TCKL Meat  4 (6.5 oz, 185 g)
 Olive Oil  3 cups (750 ml)
 Sliced Dried Apricots, packed  ¾ cup (180 ml)
 Ras El Hanout Spice Mix (recipe follows)  1 Tbsp (15 ml)
 Sliced Dried Apricots, packed  ½ cup (125 ml)
 Red Wine Vinegar  ¼ cup (60 ml)
 Water  ¼ cup (60 ml)
 Granulated Sugar  3 Tbsp (45 ml)
 Ground Black Pepper  to taste
 Salt  to taste
 Israeli Couscous  1 cup (250 ml)
 Chicken Stock  1 cup (250 ml)
 Shallot, minced  1
 Orange, zest and juice  1
 Golden Raisins  3 Tbsp (45 ml)
 Toasted Slivered Almonds  2 Tbsp (30 ml)
 Olive Oil  1 Tbsp (15 ml)
 Cumin  2 tsp (10 ml)
 Finely Chopped Fresh Marjoram  1 tsp (5 ml)
 Finely Chopped Fresh Mint  1 tsp (5 ml)
 Crushed Dried Chilies  to taste
 Black Pepper  to taste
 Salt  to taste

Method for Lobster

  • Combine olive oil, dried apricots, and spice mix in a saucepan. 
  • Warm oil to 200° F (95° C) remove from heat and allow the oil mixture to infuse for 10 to 15 minutes. 
  • Bring the liquid to a poaching temperature of 165° F (75° C).
  • Poach the lobster in the liquid until desired doneness beginning with the tail, then the claws, knuckles and finally the legs. 
  • Please note that the tail will take the longest to cook- in order: place tail, claws, knuckles then legs into the liquid for best results.
  • The tail will take approximately 7 minutes to cook, the claws 4 minutes, knuckles 3 minutes and legs 2 minutes to cook.

 Method for Compote

  • Simmer all ingredients together until majority of liquid has evaporated and reserve.

 Method for Couscous

  • Sauté shallots, cumin, raisins, and chilies in olive oil until shallots are slightly golden. 
  • Add stock and bring to a boil. Add couscous and allow to simmer for 3 minutes covered with a lid; remove from heat and set aside for 5 minutes.
  • Fluff couscous with fork; add herbs and juice/zest of orange.
  • Season with salt and pepper and reserve.

 Method for Serving

  • Place couscous on plate and arrange lobster body as desired.
  • Garnish lobster with compote and toasted slivered almonds.
  • Serve immediately.
Ras El Hanout Spice Blend                 
Ground Cumin 1 tsp (5 ml)
Ground Ginger 1 tsp (5 ml)
Ground Tumeric 1 tsp (5 ml)
Salt 1 tsp (5 ml)
Ground Cinnamon ¾ tsp (3.7 ml)
Ground Black Pepper ¾ tsp (3.7 ml)
Ground White Pepper ½ tsp (2.5 ml)
Ground Coriander Seed ½ tsp (2.5 ml)
Ground Cayenne ½ tsp (2.5 ml)
Ground Allspice ½ tsp (2.5 ml)
Ground Nutmeg ½ tsp (2.5 ml)
Ground Cloves ¼ tsp (1.2 ml)


  • In a small bowl whisk together all ingredients until combined well.
  • Spice blend keeps in an airtight container at cool room temperature for 1 month.

Recipe courtesy of Gourmet Chef Packers

Moroccan Spice Infused Olive Oil Poached Lobster