Thai Coconut P.E.I. Lobster
- 1 can – 400 ml full fat coconut milk
- 1 lemongrass stalk, bruised
- 1 red Thai chili, halved
- 1 fresh lime leaf
- 2 garlic cloves, smashed
- ½ shallot, peeled
- 1 -1 inch piece of ginger, thinly sliced
- 1 tsp turmeric powder
- 3 sprigs of cilantro
- 1 tbsp fish sauce
- 1 tsp brown sugar or coconut sugar
- 4 Prince Edward Island lobster tails
1. In a medium sized pot bring coconut milk, lemongrass, red thai chili, lime leaf, garlic cloves, shallot, ginger, turmeric and cilantro sprigs to a boil. Reduce heat to medium and let simmer for 15 minutes. Strain the mixture into a bowl, discard aromatics. Stir in fish sauce and brown sugar.
2. Divide the infused coconut milk into two bowls, one will be using for brushing the raw lobster tails and one will be used for serving with the cooked lobster tails.
1. Preheat the broiler to high. Line a baking tray with tin foil. Cut lobster tails down the centre of the top shell with a pair of kitchen shears. Crack the shells on the side to expose the meat in the tail. Brush the tails generously with the infused coconut milk. Broil the lobster tails on the middle rack for 5 – 7 minutes, or until the shells have turned bright red and the meat looks firm.
1. Preheat grill to 400°F. Cut lobster tails down the centre of the top shell with a pair of kitchen shears. Crack the shells on the side to expose the centre of the tail. Place lobster trails on a large piece of tin foil. Brush the tails generously with the infused coconut milk. Grill the lobster tails 7 – 9 minutes, or until the shells have turned bright red and the meat looks firm.
• Thai basil or cilantro, roughly chopped
• Red Thai chilies, thinly sliced
• 1 lime, cut into wedges for serving