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Oosterschelde lobster | mango | mhisky | citrus fruits by restaurant Inter Scaldes***

4 persons | Kamado, Fish and shellfish, Yakiniku favorites | Fish | Main dish

Prep time
8 HR
Cook time
60 MIN
Total time
9 HR

Prep time

Dish by Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

  • Start soaking pine needles in water one day in advance. Leave this overnight. 
  • The next day, light a medium amount of charcoal and heat your Kamado to 85°C. When the Kamado is at temperature, place the grid in the Kamado. Place the grid on the highest level. For this recipe, work with direct heat.


  • Finely chop the shallots and add the butter to this. Let this steam for 15 - 20 minutes on your Kamado or cooker. No need to stir in the meantime but make sure your shallots don't burn, they will stew gently in the pan. 
  • Next, prepare the mango brunoise. A brunoise means that you cut the mango into very fine (equally sized) cubes. When you have done this, add the whisky and leave it aside. 
  • Then make the quenelle carrot cream. To do this, boil the carrot and potato al dente and then puree them. Then add a splash of orange juice. 
  • Cook the lobster in a court bouillon for 3 minutes.
  • Then cut the lobster tails in half. Make a bed of pine branches in the drip pan and place the tails in between. Smoke the lobsters for 20 minutes.
  • Add the soaked pine needles to the coals using the woodchipper.
  • In the meantime, make the citrus sauce. To do this, heat the yuzu juice and stewed shallots in a pan and bring to the boil. Let this reduce and add a dash of cream. Strain the sauce and collect the liquid, put the liquid on low heat and now add the cold butter while stirring. Season with salt and pepper.
  • When the lobsters are done, serve with the braised shallots, the brunoise of mango, a few sprigs of Ghoa Cress, the quinelle of carrot cream and the citrus sauce.


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  • 2 eastern lobsters weighing 700 to 800 g
  • a large bunch of pine twigs
  • 50 g butter
  • 2 shallots
  • 1 mango
  • 50 ml Oban whisky
  • court bouillon
  • 1 cup Ghoa Cress

Quenelle carrot cream

  • 1 carrot
  • 1 potato
  • orange juice

Citrus sauce

  • 2 stewed shallots (see recipe for preparation)
  • 150 ml Yuzu juice or citrus fruit juice
  • 200 g cold butter in cubes
  • dash of cream
  • pepper and salt


  • grill grid
  • drip pan
  • baking mat 
  • tweezers
  • woodchipper
  • pan suitable for Kamado
  • sieve

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