Grilled Coconut Lobster
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
52
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 pinch
Sea Salt2 tbsps
Vegetable Oil2 medium
Fennel (bulbs, trimmed)2 tbsps
Lemon Juice (fresh)2 tsps
Light Soy Sauce1 tsp
Honey1 clove
Garlic (minced)3 tbsps
Extra-Virgin Olive OilDirections:
1
With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste
2
Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub
3
In a large pot, bring about 12 cups of water to a boil
4
Parboil the lobsters, covered, 5 five to 7 minutes
5
Remove the lobsters from the pot and plunge into ice water to stop the cooking
6
Place the lobsters upside down on a cutting board
7
Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs
8
Place the lobsters cut-side up in a large baking dish
9
Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours
10
Preheat a grill to medium heat
11
Remove the lobsters from the marinade and place shell-side down on the hot grill
12
Cook the lobsters until heated through, 2 to 3 minutes per side
13
Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad
14
Cut the fennel bulbs in half through the stem, and then slice very thinly
15
Place in a large bowl and add the mandarin segments and micro herbs
16
In a small bowl, combine the lemon juice, soy sauce, honey and garlic
17
Whisk together while slowly adding the oil
18
Drizzle half of the dressing over the fennel salad and toss
19
Taste and add more dressing if needed, and then adjust seasoning with salt and pepper
20
Serve garnished with sliced scallions and toasted almonds