Coconut Lobster

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Preparation time

Cooking time

Serves
2

Ingredients
2 x 200g Ferguson Australia Raw Lobster Half
1 can of coconut cream
200g of butter
Canola oil
Handful of curry leaves
Couple of lime leaves
Salt
Pepper
Limes
Knob of ginger

Coconut Lobster

In a pot, add the coconut milk, 100ml of oil and a good pinch salt.

Cook over medium heat and let it simmer until it’s brown and splits (stir occasionally).

In a separate pot add the butter and let that split out as well. As soon as it’s browning and starting to catch to the bottom of the pot, take it off the heat quickly and whisk to separate all the caramelised milk solids.

Whisk in the ginger after it has cooled for 1 min.

Fry curry leaves in hot oil for 30-40 seconds.

Chop the lime leaves very finely.

Cook the lobster on the BBQ until it’s still opaque on the surface and is just about to reach 40 degrees in the centre.

Alternatively, you may choose to steam the lobster halves for 2-3minutes each.

Pour your split coconut milk over the lobster as well as your burnt butter.

Squeeze some lime, season with salt and pepper and add your garnish!

Enjoy amongst good company.

Recipe by Arkhe Chef Maria Delengas