Slurrp Exclusive- Chef By Hobby, Lincoln Shares His Star Recipes
Image Credit: Grilled Lobster with Garlic-Parsley Butter

Who doesn’t love a good lobster or a crab to quench their seafood thirst? When it comes to some exotic fresh catch there are zillions of ways which are quick, healthy, snack.  Mr. Lincoln Bennet Rodrigues, Founder and Chairman of The Bennet and Bernard Company who also owns Black Vanilla Café in Goa, is a hobbyist Chef has shared some of his favourite seafood recipe. And Goa being the most sought-after beach destination if you are here, visit this place which is a restored Goan-Portuguese home, in Assagao. The café ushers in food connoisseurs who have a penchant for European and American food, offering international standard. Black Vanilla Café offers you the quaint cafe experience where consumers can indulge in plethora of dishes.

Grilled Lobster with Garlic-Parsley Butter

Lobster known to have omega-3 fatty acids, vitamins, and minerals. Adding it to your diet may be beneficial for weight loss and mental health and may help reduce the risk of heart disease and cancer. He states that “If you can find yourself some wild caught spiny lobsters  that are abundant in the warm Caribbean sea, you are in for a real treat.  They simply have a sweeter meat than other lobsters.  Grilled to perfection with just a bit of butter, lemon and old Bay Seasoning, you are in for a bite of heaven.  Honestly, making grilled lobster tails at home is super quick and easy”

But make sure that Lobster is a type of shellfish that is typically prepared by boiling or steaming. Despite its desirable reputation today, lobster was not always known as a pricey indulgence.  Lobster is now seen as a delicacy, in part because of its appetizing look.


    1Raw Canadian Lobster. 

    8 tbsps unsalted butter, softened

    2 tbsps finely chopped parsley

    1 1⁄2 tsp crushed red chilli flakes

    4 cloves of garlic, finely chopped

    1 lemon zest

    Kosher salt and freshly ground black pepper, to taste

    1⁄4 cup olive oil


    In a small bowl, whisk together butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. 

    With a cleaver split the Lobster in half from head to tail. Now break off the claws and scoop out and discard the yellow-green tomalley. 

    Place the lobster halves shell side down, onto a baking sheet along with the cracked claws. Brush the lobster all over with olive oil. Season with salt and pepper.

    Heat a charcoal grill or set a gas grill to high. Place lobster halves, flesh side down, and claws on the grill; cook for 2-3 minutes, until slightly charred. 

    Flip the lobster over and using a spoon spread garlic-parsley butter onto the lobster and continue grilling for 3 to 5 mins more or until lobster meat is tender. 

    Brush with remaining garlic butter and serve with lemon wedges.

Rice Crab Stick Salad

The famous Crab stick salad is a Russian delicacy.  Devised by Soviet housewives in the late 1980s, when real crab meat was a distant luxury, and crab sticks were a passable imitation of this tasty delicacy. Packed with protein, the nutrients in crabs play vital roles in improving general health. The claw meat, which is picked from the swimming fins of the crab, is brown meat with a stronger flavour profile, making it a good fit for dishes with spicy or highly flavoured sauces, as the flavour of the crab still comes through.


    250 gms Indonesia Crab Sticks

    190 gms rice

    150 gms sweet corn 

    ½ cup dill pickles 

    200 gms mayonnaise 

    200 gms sour cream

    3 eggs, boiled

    1 small onion, optional

    1 teaspoon salt

    1 teaspoon pepper


    Prepare the rice according to the package instructions.

    Hard boil 3 eggs once done peel and chop them. 

    Cut the crab sticks, dill pickles and onions (optional) into small pieces. Open and drain one can of sweet corn.

    In a large serving bowl add rice (room temp.) add eggs and mix. 

    In a small bowl, combine the mayonnaise, sour cream, salt and pepper.

    Now combine the rice and egg mix with the crabsticks, sweetcorn and mayo mix and combine well.

    Chill in the fridge overnight before serving