29 December 2008

SF: Braised lobster with coconut butter sauce

BRAISED LOBSTER WITH COCONUT BUTTER SAUCE
Coconut juice makes an avant-garde entry into a butter sauce for lobsters. Serves 4.

Ingredients
4 lobsters (300-400gms)
2 shallots, chopped
100gm butter
juice from 2 coconuts
200ml fish stock
1 teaspoon white peppercorns, crushed
150gm thin strips of blanched vegetables (leek, carrot, tomato)

Method
1. Blanch lobsters very quickly in boiling water. Remove, shell and set aside. Keep the heads for garnish.
2. Saute chopped shallots in a little butter. Add the lobster tails and saute together for a further 2 minutes.
3. Add the coconut juice, fish stock and white peppercorns. Cover and cook on a low heat for 2 minutes. Remove the lobsters and set aside.
4. Simmer the stock until it is reduced to one-third, then slowly whisk in the butter. Strain.
5. Place the lobster heads on a plate. Slice the lobster tails and lay on the plate. Coat with sauce.
6. Garnish with blanched vegetables.